Eggplant Parmesan
This Eggplant Parmesan is a classic comforting Italian dish makes great use of the wonderful purple vegetable.
Servings: 2 people
Calories: 229kcal
Ingredients
- 2 large aubergines (eggplants)
- 8 tablespoon Easy Tomato Pasta Sauce
- 10 g fresh basil chopped
- 50 g vegetarian parmesan grated
- 50 g reduced fat mozzarella grated
Instructions
- Slice the aubergines in half length-ways and make diagonal scores across the insides.
- Top with the easy tomato pasta sauce.
- Add the cheese
- Put in a preheated oven at 200°C/400°F/Gas 6 for 40 minutes until the aubergine is cooked through.
- Top with fresh basil.
Video
Notes
- If you want to make this really crispy, then add some breadcrumbs (panko work really well) on top of the cheese. It will change the nutritional information though.
- Give this dish a veggie boost by chopping up some spinach and mixing it in to the tomato sauce.
- If you wanted to make smaller versions of this, instead of using eggplant halves, you could slice it into rounds and put in a baking dish (with a little sauce at the bottom). This makes it great to serve up as a starter.
- Weight Watchers SmartPoints: 2
Nutrition
Serving: 1portion | Calories: 229kcal | Carbohydrates: 41g | Protein: 12g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 8mg | Sodium: 291mg | Potassium: 1835mg | Fiber: 15g | Sugar: 22g | Vitamin A: 5315IU | Vitamin C: 33.9mg | Calcium: 255mg | Iron: 4.5mg