Eggplant Parmigiana

Eggplant Parmigiana

Eggplant Parmigiana

This substantial vegetarian stack of meltingly soft roast eggplant, tomato sauce and basil leaves scattered with mozzarella, is, in our eyes, too good to relegate to a side dish. It deserves star billing, with a rocket salad, a big hunk of crusty sourdough and a glass of something red and Italian. But we won’t come to blows if you serve it alongside grilled cutlets, a pan-fried chicken breast or even a meaty piece of fish, all the same. You do you. 

To Serve

Keep it simple as the main event of a vegetarian lunch or dinner, with a rocket and Parmesan salad and some good sourdough. But it also makes a good side for lamb or veal cutlets, a pan-fried chicken breast or even a meaty piece of fish, like tuna or swordfish.

 

Ingredients

Eggplant (52%), tomato sauce (crushed tomatoes (tomato puree, citric acid), onion, garlic, olive oil, basil, salt, bay leaves), mozzarella cheese (pasteurised milk, salt, cultures, non-animal rennet, anticaking agent (460), preservative (200)), parmesan cheese (milk, salt, cultures, non-animal rennet), olive oil, salt

Nutritional Info

Serving Size: 307g Ave Quantity
Per Serving 		Ave Quantity
Per 100g
ENERGY 1430 kJ 466 kJ
PROTEIN 19.9 g 6.5 g
FAT (TOTAL) 20.9 g 0 g
-SATURATED 10.8 g 3.5 g
CARBOHYDRATE 15.1 g 4.9 g
-SUGARS 11.8 g 3.8 g
SODIUM 1152 mg 375 mg

Allergens

Does contain: milk

May contain: crustaceans, eggs, fish, gluten, lupin, molluscs, peanuts, sesame, soy, sulphites, tree nuts, wheat
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SIZE GUIDE

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Serves 2

SERVES 2

615g-serves 2

To Cook

prep level
No Prep

Remove plastic film and preheat oven (FF) to 200C. DEFROSTED: cook for 20-25 minutes or until golden brown and piping hot. FROZEN: cook for 40 minutes or until golden brown and piping hot. Allow to rest for 5-10 minutes before serving.