Eggplant parmigiana

with baby spinach and fresh basil

JUST VEGAN! | FAMILY FRIENDLY | NO ADDED GLUTEN | CALORIE SMART | Great for leftovers, Freezer friendly

A wholesome, simple and delicious take on a parmigiana. Layered smoky eggplant, fresh garden greens of baby spinach and fragrant basil baked in a traditional tomato base sauce and topped with a herby cheesy crumb.

Make this dish within 5 days of receiving your meal kit
Hands-on: 20-25 minutes
Ready in: 40-45 minutes
Cooking equipment: medium frying pan, extra-large frying pan, deep oven dish
Preparations steps: none
Pantry items needed: olive oil, salt, freshly ground pepper
Serves: 6

Nutritional information

	Per 509g serve	Per 100g
Energy	1160kJ (278Cal)	228kJ (55Cal)
Protein	9.0g	1.8g
Fat, total	10.6g	2.1g
– Saturated	3.5g	0.7g
Carbohydrate	31.1g	6.1g
– Sugars	20.1g	4.0g
Sodium	733mg	144mg

* Nutritional information is based on averages.

Allergens and ingredients

Allergens: none.

May contain traces of allergens.

For full details of allergen and ingredient information,

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Eat your way to healthy!

Eggplant is an excellent source of dietary fibre. It is also a good source of vitamins B1 and B6 as well as potassium, copper, magnesium and manganese. In addition, it boasts a high number of antioxidants, especially anthocyanins.

Eggplant has been linked to health benefits such as lower risk of cancer, heart disease and diabetes, improved brain and eye health, and weight management.