Eggplant parmigiana made healthier

Traditional Italian eggplant parmigiana is a delicious, comforting, and meatless dinner option. We've made ours healthier by grilling the eggplant and using fat-reduced swiss cheese for flavour with less saturated fat.

Serves: 4

Time to make: 20 mins

Hands-on time: 5 mins

Ingredients

More weights & measures

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

Instructions

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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

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.

First published: Jul 2021

One comment on Eggplant parmigiana made healthier

25328623 January 16, 2022 at 8:04 pm #

So delicious! I doubled the eggplant and gave everyone a half each. I think using slices might get a bit sloppy.

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