4 Ingredient Eggplant Parmigiana

This is gonna be a JSHealth favourite! 3-ingredient nourishing Eggplant Parmigiana. Just eggplant, Napoletana and ricotta (or lentils for a non-dairy, vegan version). One of the easiest dishes I’ve ever made, and so damn delicious. Serve with a protein of choice or a fresh green salad. Divine!

 

Healthy Eggplant Parmigiana

 

Serves: 2

 

Ingredients:

 

  • 2-3 medium eggplants
  • 250g Napoletana sauce (organic, sugar-free if possible)
  • 1 cup ricotta cheese (or use lentils as a vegan option)
  • 1 bunch basil leaves
  • Sea salt
  • 1 tbsp olive oil
  • 1 tsp chilli 

 

Method:

 

  1. Preheat oven to 180° Celsius.
  2. Slice eggplant into medium-thickness circular shapes.
  3. Add half the eggplant slices to a baking dish then spoon over half the Napolitana sauce, ricotta and basil. Drizzle with 1 tbsp olive oil and sprinkle sea salt.
  4. Repeat the above process with the remaining eggplant, sauce, ricotta and basil so that you have 2 layers.
  5. Bake in oven for 45 minutes – 1 hour. Allow to cool slightly before serving.

 

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