Eggplant parmigiana

Vegetarian
Eggplant parmigiana
Eggplant parmigiana

Prep

30 min

Cook

1h 15m

Serves

6

Skill

MainsHigh FibreHigh IronGood Source of ProteinGood Source of CalciumLow in SugarLow in SodiumNuts and SeedsLunchbox
This eggplant parmigiana is a feel good twist on a comfort food classic, rich in flavour, plant-powered, and inspired by the heart-healthy Mediterranean diet.

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https://images.contentstack.io/v3/assets/blt9039451385f46c16/blt8f70041dd1f37d7b/635b83117483db7e41f462c0/Eat-well-for-less
  • 750g eggplant, sliced lengthwise into 1cm-thick slices 
  • 500g zucchini, thinly sliced lengthways 
  • Olive oil cooking spray 
  • 1 tablespoon olive oil 
  • 1 onion, finely chopped 
  • 2 cloves garlic, finely chopped 
  • 1 x 700g jar tomato pasta sauce 
  • 350g ricotta cheese, crumbled 
  • 1 cup basil leaves, chopped 
  • ¼ cup pine nuts
  • ¼ cup Parmesan cheese, grated

Nutrition per serving

Weight, measurement and temperature conversions
1470 kJ

energy kj

19 g

protein

6 g

saturated fat

12 g

dietary fibre

20 g

carbohydrate

14 g

sugars

518 mg

sodium