Meat Free
Eggplant Parmigiana
This creamy eggplant parmi cooked in a sweet cherry tomato sauce and topped with golden cheese is meat-free comfort food at its most irresistible.
Meat Free
This creamy eggplant parmi cooked in a sweet cherry tomato sauce and topped with golden cheese is meat-free comfort food at its most irresistible.
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.
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, then return to low heat. Add tomatoes and 50ml water. Add Italian Kitchen Herbs seasoning and a good pinch of salt and pepper.
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.
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.
Divide eggplant parmigiana between bowls and top with remaining basil leaves. Serve with salad leaves tossed with your favourite dressing.
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