Eggplant Parmigiana
Eggplant Parmigiana
Small: 575g-serves 2.
Couldn't load pickup availability
Prep, Cook & Serve
Prep, Cook & Serve
Small:
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 with a green salad and crusty bread.
How We Make It
How We Make It
An excellent, substantial vegetarian side 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.
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)), olive oil, salt
Allergens
Allergens
Does contain: milk
May contain traces of: crustaceans, eggs, fish, gluten, lupin, molluscs, peanuts, sesame, soy, sulphites, tree nuts, wheat
Goes With...
Goes With...
Serve with a rocket and shaved fennel salad and crusty bread.
Nutritional Information
Nutritional Information
| Per Serving (287g) | Per 100g | |
|---|---|---|
| ENERGY | 1397 kJ | 487 kJ |
| PROTEIN | 18.8 g | 6.6 g |
| FAT (TOTAL) | 20.6 g | 7.2 g |
| -SATURATED | 10.6 g | 3.7 g |
| CARBOHYDRATE | 15.1 g | 5.3 g |
| -SUGARS | 11.8 g | 4.1 g |
| SODIUM | 1069 mg | 372 mg |
Share
