Eggplant parmigiana with basil leaf salad
This easy and healthier veggie meal is good for your heart and your waistline packing in a whopping 6 serves of veg and can be ready in only 30 minutes.
Serves: 4
Time to make: 30 mins
Hands-on time: 10 mins
Ingredients
- 2 eggplants, cut into 3cm slices
- 1 tablespoon ground cumin
- 1 brown onion, finely chopped
- 2 garlic cloves, crushed
- 425g can no-added-salt four bean mix, rinsed, drained
- 700g bottle reduced-salt passata
- 160g fresh reduced-fat ricotta
- 8 slices reduced-fat Swiss cheese
- 2 teaspoons balsamic vinegar
- 60g fresh basil leaves, to serve
- 60g baby rocket, to serve
Log In or Sign Up to save this recipe to your shopping list.
Instructions
1 Preheat oven to 180°C. Line an oven tray with baking paper. Place eggplant slices on tray and lightly brush with olive oil. Sprinkle over cumin, then bake for 20 minutes or until tender.
2 Meanwhile, heat 1 tablespoon olive oil in a large frying pan over medium-high heat. Add onion and garlic and cook, stirring, for 2 minutes or until just softened. Add beans and passata, stirring to combine. Bring to the boil, then remove pan from heat.
3 Transfer cooked eggplant to shallow baking dish. Spoon bean mixture over eggplant and top with ricotta and cheese slices. Bake for 5 minutes or until cheese is melted. Serve with basil and rocket dressed with olive oil and balsamic vinegar.
Nutrition Info (per serve)
-
Calories 376cal
-
Kilojoules 1572kJ
-
Protein 21.7g
-
Total fat 9.4g
-
–Saturated fat 3.9g
-
Carbohydrates 38.9g
-
–Sugars 20.8g
-
Dietary fibre 19.4g
-
Sodium 252mg
-
Calcium 471mg
-
Iron 6.1mg
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.
Sign up for the newsletter
2 comments on Eggplant parmigiana with basil leaf salad
Leave a Reply
You must be logged in to post a comment.
I love this meal. So easy to prepare, quick to cook, and tasty.
This is a great meal idea-quick to prepare, tasty, and keeps well in the fridge for leftovers!