

Eggplant Parmigiana
Eggplant Parmigiana
To Serve
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
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
* 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
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 | 6.8 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
Allergens
Does contain: milk
May contain: crustaceans, eggs, fish, gluten, lupin, molluscs, peanuts, sesame, soy, sulphites, tree nuts, wheat
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SERVES 2
615g-serves 2
To Cook
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.