Eggplant parmigiana made healthier

Traditional Italian eggplant parmigiana is a delicious, comforting, and meatless dinner option. We've made ours healthier by grilling the eggplant and using fat-reduced swiss cheese for flavour with less saturated fat.

Serves: 4

Time to make: 20 mins

Hands-on time: 5 mins

Ingredients

More weights & measures

1 x 600g eggplantaubergineX, cut lengthwise into four 1.5cm-thick slices
¹⁄³ cup burger relish
120g roasted capsicum, sliced
100g shaved leg ham
8 thin slices reduced-fat Swiss cheese
40g mixed salad leaves
¹⁄³ cup sliced black olives
1 tablespoon lemon juice
2 teaspoons extra-virgin olive oil
baby basil leaves, to serve

Instructions

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1 Preheat a barbecue grill on high. Lightly spray eggplant with olive oil and grill for 3 minutes each side or until browned and tender. Spread 1 tablespoon relish over each eggplant slice, then top evenly with capsicum, ham and cheese. Close barbecue lid and cook for 2 minutes or until cheese melts.

2 Meanwhile, put salad leaves and olives in a large bowl. Drizzle with lemon juice and oil and toss to combine.

3 Place eggplant parmigiana on serving plates. Garnish with basil and season with freshly ground black pepper. Serve with salad.

HFG tip

If your barbecue doesn’t have a lid, you can cover the eggplant on the grill with a roasting tray instead.

Nutrition Info (per serve)

Calories 283 cal

Kilojoules 1181 kJ

Protein 19.3 g

Total fat 15.5 g

Saturated fat 7.4 g

Carbohydrates 12.9 g

Sugar 10.6 g

Dietary fibre 5.6 g

Sodium 750 mg

Calcium 394 mg

Iron 1.1 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

One comment on Eggplant parmigiana made healthier

25328623 January 16, 2022 at 8:04 pm #

So delicious! I doubled the eggplant and gave everyone a half each. I think using slices might get a bit sloppy.

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