Vegetarian

Hero photo
  • Family Friendly

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.

"No"

"45 Minutes"

Recipe

QuiteLike

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.

QuiteLike

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.

QuiteLike

03

Make Sauce

Return frypan to low heat. Add tomatoes, 50ml water, Italian Kitchen Herbs and a good pinch of salt and pepper.

QuiteLike

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.

QuiteLike

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.

QuiteLike

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