Eggplant parmigiana
Prep
30 min
Cook
1h 15m
Serves
6
Skill
Vegetarian
Prep
30 min
Cook
1h 15m
Serves
6
Skill
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.
Ingredients
- 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
1470 kJ
energy kj
19 g
protein
6 g
saturated fat
12 g
dietary fibre
20 g
carbohydrate
14 g
sugars
518 mg
sodium
Method
- Preheat oven to 180ºC. Heat a large non-stick frying pan over medium-high heat. Spray eggplant and zucchini on both sides with oil. Cook, in batches, for 2-3 minutes on each side, spraying with oil during cooking, until golden and just tender. Transfer to plate.
- Heat oil in the pan over medium-high heat. Add onion and garlic. Cook, stirring often, for 3-4 minutes until tender. Add tomato sauce. Simmer for 2 minutes. Set aside.
- Combine ricotta and basil in a bowl. Spread a thin layer of sauce over the base of a large (2 litre/8 cup) baking dish. Arrange a third of the eggplant and zucchini over the sauce. Sprinkle with a third of the ricotta mixture, parmesan cheese and pine nuts. Spoon over a third of the tomato sauce. Repeat layering two more times, reserving a bit of the Parmesan cheese and a few pine nuts for the top.
- Cover with lightly oiled foil. Bake for 30 minutes. Remove foil and bake for a further 10-15 minutes until hot and bubbling.
- 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
1470 kJ
energy kj
19 g
protein
6 g
saturated fat
12 g
dietary fibre
20 g
carbohydrate
14 g
sugars
518 mg
sodium
- Preheat oven to 180ºC. Heat a large non-stick frying pan over medium-high heat. Spray eggplant and zucchini on both sides with oil. Cook, in batches, for 2-3 minutes on each side, spraying with oil during cooking, until golden and just tender. Transfer to plate.
- Heat oil in the pan over medium-high heat. Add onion and garlic. Cook, stirring often, for 3-4 minutes until tender. Add tomato sauce. Simmer for 2 minutes. Set aside.
- Combine ricotta and basil in a bowl. Spread a thin layer of sauce over the base of a large (2 litre/8 cup) baking dish. Arrange a third of the eggplant and zucchini over the sauce. Sprinkle with a third of the ricotta mixture, parmesan cheese and pine nuts. Spoon over a third of the tomato sauce. Repeat layering two more times, reserving a bit of the Parmesan cheese and a few pine nuts for the top.
- Cover with lightly oiled foil. Bake for 30 minutes. Remove foil and bake for a further 10-15 minutes until hot and bubbling.