Eggplant parmigiana

with baby spinach and fresh basil

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

A wholesome, simple and delicious take on a parmigiana. Layered smokey 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
No preparations steps required before you start cooking
Pantry items needed: olive oil, salt, freshly ground pepper
Serves: 2 or 4

Nutritional information

	Per 678g serve	Per 100g
Energy	1650kJ (393Cal)	243kJ (58Cal)
Protein	12.4g	1.8g
Fat, total	15.6g	2.3g
– Saturated	5.3g	0.8g
Carbohydrate	44.0g	6.5g
– Sugars	27.5g	4.1g
Sodium	1090mg	161mg

* 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.