Vegetarian
Eggplant Parmigiana
We're taking the pub classic to greatness with this vegetarian parmi. Creamy eggplant is cooked in a sweet cherry tomato sauce and topped with golden cheese for meat-free comfort food at its most irresistible.
Recipe
01
Slice Eggplants
Preheat oven to 180°C fan-forced. Cut eggplant lengthways into 4 even slices. Place in a bowl and dust liberally with flour, using your hands to rub the flour into the surface of the eggplant slices.
02
Fry Eggplant
Heat oil in a large frypan over medium-high heat. Add eggplant slices in batches and cook for 5 minutes each side or until deep golden brown and soft. Remove from pan using tongs and set aside. Remove frypan from heat and wipe clean.
03
Make Sauce
Return frypan to low heat. Add tomatoes, 50ml water, Italian Kitchen Herbs and a good pinch of salt and pepper.
04
Add Basil, Garlic, Parmesan
Pick basil leaves from their stems. Crush garlic cloves and add to sauce with ½ the basil leaves. Cook, stirring, for 2–3 minutes or until simmering. Remove from heat and stir through parmesan. Season to taste with salt and pepper.
05
Bake Eggplant
Arrange eggplant slices in a roasting pan and spoon over tomato sauce. Scatter with mozzarella and bake for 15 minutes or until golden and bubbling.
06
Plate Up
Divide eggplant parmigiana between bowls and top with remaining basil leaves. Serve with salad leaves tossed with your favourite dressing.
Australians QuiteLike
Eggplant Parmigiana
Fabulous fresh ingredients
Wonderful recipes that are delicious and nutritious and good value for money
Ericca
Easy to cook
Very tasty and quick to cook which is a big help during the week when you are working.
Helen
Great quality produce
The recipes are so much better than all other meal kits I’ve tried over the years.
Asami