Eggplant Parmigiana
An adaptation of a dish I used to make while working at Jamie Oliver’s Fifteen Restaurant. This version of the traditional Italian-American Eggplant Parmigiana omits the messy process of breading and frying the eggplant, instead calling for roasting until golden brown. A total crowd pleaser for vegetarians and meat-eaters alike.
Pro Tip: Heat and serve with fresh grated Parmesan and a sprinkle of chilli flakes.
Vegetarian
Allergens -
Gluten, Wheat, Milk.
Ingredients
Eggplant, Napoli Sauce (Tinned tomato, Water, Extra virgin olive oil, Onion (peeled), Tomato paste, Garlic, Sea salt, Basil, Black pepper), Breadcrumbs, Parmesan (shredded), Extra virgin olive oil, Parsley, Basil, Sea salt, Black pepper, Oregano.
Nutritional information
| Serving size: 360g | Per serve | Per 100g |
|---|---|---|
| Energy | 2127.3kJ | 590.9kJ |
| 508.4Cal | 141.2Cal | |
| Protein | 18.4g | 5.1g |
| Fat, total | 24.8g | 6.9g |
| • saturated | 6.5g | 1.8g |
| Carbohydrate | 45.6g | 12.7g |
| • sugars | 13g | 3.6g |
| Sodium | 2090.6mg | 580.7mg |