An excellent, substantial vegetarian dish or a lovely lunch or dinner in its own right. We keep our version light by roasting the eggplant in the oven, rather than breadcrumbing and frying it but otherwise, we're true to the classics: a stack of alternating layers of meltingly soft eggplant, sweet tomato sauce and mozzarella, with flavour bursts of basil and grana Padano.
Eggplant, salt, olive oil, garlic, onions, thyme, tomatoes, mozzarella, basil, grana padano.
CONTAINS:
Dairy.
MAY CONTAIN TRACES OF:
Peanuts, Tree Nuts, Gluten, Shellfish, Fish, Sesame, Soy, Egg, Lupin.
PLEASE NOTE:
While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.
| SMALL | LARGE | |
| ENERGY | 2480.2kj | 4960.5kj |
| PROTEIN | 31.8g | 63.6g |
| FAT TOTAL | 36.89g | 73.7g |
| - SATURATED | 14.9g | 29.8g |
| CARBS | 22.9g | 45.9g |
| - SUGARS | 22.3g | 44.6g |
| SODIUM | 2289mg | 4578mg |
Small:
serves 1 (hungry!) – 2 adults
Large:
Serves four adults with accompaniments
Eat hot, warm or at room temperature, with a rocket salad and sliced Bread and Butter Project sourdough.
Frozen product. Once defrosted, cook and consume with 48 hours.
SMALL - Remove plastic film and cook in a preheated 180C oven for approximately 25 minutes (from defrosted) to 50 minutes (from frozen). Serve warm or at room temperature.
LARGE - Remove plastic film and cook in a preheated 180C oven for approximately 30 minutes (from defrosted) to 55 minutes (from frozen). Serve warm or at room temperature.
