An easy and nourishing recipe for 5-ingredient Eggplant Parmigiana. You can easily tweak the recipe if you want to make it vegan or dairy-free
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
Preheat the oven to 180°C or 360°F. Line a baking tray with baking paper.
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.
Repeat the process with the remaining eggplant and stack them so you have 2 layers.
Bake in the oven for 45–60 mins, until ricotta is golden and eggplant cooked. Allow to cool slightly before serving.
For a plant-based version, replace the ricotta cheese with cooked lentils or cashew cheese
Please rate this recipe
Recipe created by Jessica Sepel, a qualified Sydney nutritionist, health blogger and wellness coach. She is the author of several eBooks, including the JSHealth Detox Plan and The Clean Life. Visit www.jessicasepel.com for more recipes, nutrition advice and wellness inspiration.