Eggplant parmigiana made healthier
- 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
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.
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)
Total fat 15.5g
–Saturated fat 7.4g
Dietary fibre 5.6g
Last updated date: 13 July 2021
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