

Eggplant parmigiana made healthier
Ingredients
- 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
Log In or Sign Up to save this recipe to your shopping list.
Instructions
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.
HFG tip
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)
-
Calories 283 cal
-
Kilojoules 1181 kJ
-
Protein 19.3 g
-
Total fat 15.5 g
-
Saturated fat 7.4 g
-
Carbohydrates 12.9 g
-
Sugar 10.6 g
-
Dietary fibre 5.6 g
-
Sodium 750 mg
-
Calcium 394 mg
-
Iron 1.1 mg
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
Sign up for the
newsletter
Delicious recipes and expert health advice you can trust, delivered to your inbox.
One comment on Eggplant parmigiana made healthier
Leave a Reply Click here to cancel reply.
You must be logged in to post a comment.
More recipes you may like
Eggplant, aubergine recipes
Advertisement
Vegetarian
Advertisement
Mains
Advertisement
So delicious! I doubled the eggplant and gave everyone a half each. I think using slices might get a bit sloppy.