Simple recipe for healthy Eggplant Parmigiana
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
1 tbsp olive oil
1 tsp chilli
Preheat oven to 180° Celsius.
Slice eggplant into medium-thickness circular shapes.
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.
Repeat the above process with the remaining eggplant, sauce, ricotta and basil so that you have 2 layers.
Bake in oven for 45 minutes – 1 hour. Allow to cool slightly before serving.
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.