5-Ingredient Healthy Eggplant Parmigiana

eggplant parmigiana

This is a JSHealth favourite and one of the easiest dishes I’ve ever made.  5-ingredient nourishing healthy eggplant parmigiana. Just eggplant, Napoletana sauce, ricotta (or lentils for a non-dairy, vegan version) and basil.  Serve with your protein of choice or a fresh green salad. Divine!

Healthy Eggplant Parmigiana

Serves: 4, as a side

Ingredients:

  • 2–3 medium eggplants
  • 250g Napoletana sauce (organic and sugar-free, if possible)
  • 1 cup ricotta cheese
  • 1 bunch basil leaves
  • 1 tbsp olive oil
  • sea salt, to taste
  • 1 tsp chilli flakes

Method:

  1. Preheat the oven to 180°C or 360°F. Line a baking tray with baking paper.
  2. Slice the eggplants into medium-thickness rounds. Place half of the eggplant slices on to the prepared baking dish then spoon over half the Napoletana sauce, ricotta and basil. Drizzle with 1 tbsp olive oil, a sprinkle of sea salt and some chilli.
  3. Repeat the process with the remaining eggplant and stack them so you have 2 layers.
  4. Bake in oven for 45–60 mins, until ricotta is golden and eggplant cooked. Allow to cool slightly before serving.

Notes:

For a plant-based version, replace the ricotta cheese with cooked lentils or cashew cheese.

You can find plenty more delicious, quick and easy recipe ideas in the JSHealth App. You can download the app on iTunes for less than $3 a week and we also offer a free 7-day trial.

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