Eggplant Parmigiana
Fresh slices of chard-grilled eggplant are the star of the show in this vegetarian option, complemented by Parmesan, Mozzarella and a sweet tomato sauce. When the produce is this good and this fresh, there's no need to over do it with dozens of flavours - a little bit of basil brings it all together. We suggest serving with fresh salad or some good crusty bread. Available as: Small (serves two) Large (serves four)
Ingredients
Eggplant, Tomato Sugo - Napoli (Canned tomatoes, Onion brown, Glucose syrup, Fresh basil, Garlic), Onion brown, Mozzarella cheese, Parmesan, Olive oil, Fresh basil, Salt, Pepper.
Preparation and storage notes
Reheat Parmigiana for 30-40 mins in 170c Remove foil & heat further 10 mins until bubbling & warmed through Portion & serve with a green salad & some red wine! Store up to 5 days or freeze for one month
