Eggplant parmigiana

Eggplant parmigiana

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
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: 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