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
- 1 x 600g eggplant, 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
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Instructions
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)
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Calories 283cal
-
Kilojoules 1181kJ
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Protein 19.3g
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Total fat 15.5g
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–Saturated fat 7.4g
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Carbohydrates 12.9g
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–Sugars 10.6g
-
Dietary fibre 5.6g
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Sodium 750mg
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Calcium 394mg
-
Iron 1.1mg
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.
For more healthy recipes and expert diet advice go to www.healthyfood.com
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
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One comment on Eggplant parmigiana made healthier
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So delicious! I doubled the eggplant and gave everyone a half each. I think using slices might get a bit sloppy.