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Eggplant Parmigiana


1 large eggplant, sliced length ways, into 3

1/2 cup of savoury yeast flakes


1/2 small onion, diced

1 small garlic glove, crushed

1 tin of no added salt diced tomatoes

2 tbs of no added salt tomato paste

1 cup of cooked brown rice

1 tbs of Italian herbs



1. Bake the eggplant in the oven on a lined baking tray for 30 minutes, each side, on 250 degrees Celsius.

2. Make the sauce: In a saucepan saute the garlic and onion for 3 minutes, add in the diced tomatoes, and tomato paste and simmer for a few minutes. Then add in the rice and Italian herbs. Simmer for 5 minutes while the eggplant is cooking.

3. Top the cooked eggplant with the sauce and savoury flakes, then place under the grill on high for 5 minutes.

4. Serve with other vegetables, leafy greens or more rice.

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