Eggplant Parmigiana (Veg) - NEW

Classic Italian recipe of eggplant, cheese, tomatoes and herbs from our Italian chef.

A bit like lasagna without the pasta!  Long slices of eggplant are layered with parmesan and mozzarella, and baked in a deep rich tomato sauce, and fresh basil.  Slightly smokey and definitely tomatoey, it's a dish that packs a big punch of Italian flavour.

Serves 2 - 400g

Vegetarian

There's ample here to divide the meal into 2 servings.  (The main photo here is 1/2 the dish, the other photo is the complete dish.)  

Depending on your appetite and how you're feeling you can serve with a fresh Italian or Greek Salad, some rice, or with a crunchy crusty loaf so that you can tear off chunks to mop up the yummy tomato sauce.

Ingredients

Eggplant, parmesan, garlic, plain flour, mozzarella, tomato, olive oil, salt, pepper, mixed herbs, fresh basil

Allergen Notice:   May contain traces of wheat and milk

Heating Instructions:

• Ideally peel back plastic cover, and ideally place the meal onto a serving plate, or bowl.  If not, then place the container on a plate to heat in microwave. 
  
• From Frozen: Heat for 5-6 minutes on high (it's a solid chunk of food), or until contents are hot. Test and if needed heat for another 1-2 minutes.  (Cutting in half can speed things up.)  Let stand for 2 minutes before serving. 
  
• From Thawed: Heat for 2-3 minutes on high, or until contents are hot. Let stand for 2 minutes before serving. 

As the heating capacity of individual microwave ovens varies so much, heating temperatures and times are a guide only.