Eggplant Parmigiana
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 (45%), 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

* We don’t add preservatives or additives to our meals – we cook with the same real ingredients you would find in your home fridge and pantry. Some of these household ingredients do contain sub-ingredients, for example Dijon mustard contains sulphites and crushed tomatoes contain citric acid. We try to find products with as few additives as possible and always list every ingredient in our meals, both here and on the label.

Nutritional Info

Serving Size: 327g Ave Quantity
Per Serving 		Ave Quantity
Per 100g
ENERGY 1281 kJ 392 kJ
PROTEIN 17.7 g 5.4 g
FAT (TOTAL) 19.0 g 5.8 g
-SATURATED 8.7 g 2.7 g
CARBOHYDRATE 13.8 g 4.2 g
-SUGARS 10.9 g 3.3 g
SODIUM 999 mg 306 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

655g-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.