Eggplant parmigiana

Eggplant parmigiana

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
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: none.

May contain traces of allergens.

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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.

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Baby spinach