Eggplant Parmigiana

A good hearty meal in Winter… you just can’t beat it ! Try layering your favourite veggies in this bake. You can use capsicum, leeks , anything you like! In mine I used eggplant, zucchini and kale leaves from the market! If you want to you could also add beef mince or lentils for some more protein if you aren’t using cottage cheese as this is the main protein source in the meal. 

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Ingredients ( serves 2, double for more) 

1 eggplant sliced thin

1 zucchini sliced thin

1 cup cottage cheese ( use cashew for vegan)

1 handful fresh basil

1/2 jar of tomato sauce

handful fresh chilli

1/4 cup almond meal

3 tbsp olive oil

salt, pepper, garlic to taste

Method 

  1. Grill your eggplant and zucchini with some olive oil and salt. You can do this on a grill , bbq, pan – I actually used my toasted sandwich maker ! Worked so well
  2. Preheat your oven to 200 degrees celsius
  3. In a baking tray, take 1/3 of your eggplant and lay together , topping with the zucchini , sauce, and cheese + any other veg of choice
  4. Repeat this layering process until you’ve run out of veg and top with almond meal, fresh basil, olive oil, salt and pepper
  5. Bake for 30 minutes or until nice and golden on top

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