1. Start by preheating your oven to 200 degrees celsius/ 390 degrees fahrenheit, prepare a baking tray with baking paper.

2. Prepare the eggplant. Cut off the stem and slice lengthways. You want the slice to be approximately 3cm thick (to resemble a chicken parmigiana). Lay out the slices on a tray, with a paper towel underneath, sprinkle with salt and leave for 15 minutes. *this step removes excess moisture

3. Whilst waiting for the eggplant, prepare the batter (1 cup coconut milk) in a mixing bowl and the crumb (1 cup almond meal, ½ cup panko crumbs, ¼ cup nutritional yeast) in a wider, low tray *so you can easily lay the eggplant onto the crumbs

4. Drain any excess liquid from the eggplant slices with a paper towel before crumbing. Dip 1 eggplant slice into the batter then place into the crumb tray, making sure to coat it evenly on both sides. Lay it on the baking tray and continue the process with all slices.

5. Bake in the oven for 30 minutes, or until golden brown, making sure to flip the slices halfway (at 15 minutes).

6. Whilst waiting for the eggplant to bake, start the sauce in a large frypan. Add 1 cup tomato passata sauce, 1 cup shredded mozzarella, 1 tbsp minced garlic and 1 tbsp dried basil. Allow to simmer on a low heat until the sauce has reduced.

7. Take sauce off the heat once it has thickened and leave aside.

8. Remove crumbed eggplant slices from the oven, top each slice with 2 heaped tablespoons of the tomato mixture and an extra sprinkle of cheese, then put back in the oven for another 10 minutes.

9. Remove each slice and serve with a side salad and sweet potato chips!

Per Serve (One Parmigiana Slice)
Calories: 300kcal / 1250kJ
Protein: 11g
Carbohydrates: 29g
Fat: 18g

Ve – Vegan
DF – Dairy Free
Gluten Free Option – swap breadcrumbs for GF alternative.
Nut Free Option – swap almond meal for flour

Nutrient Boost + Fibre + Antioxidants

Eggplants, or aubergines, contain a good amount of fibre, manganese and antioxidants. Manganese is an essential micronutrient that contributes to bone health, inflammation control and the metabolism of amino acids (from protein), cholesterol, glucose and carbohydrates. We also like to keep the skin on our fruit and vegetables as this is where a lot of other nutrients live! The rich, purple skin of an eggplant contains phytochemicals, a plant chemical with protective or disease-preventing properties. Studies have shown this could have positive effects against cancer, aging, inflammation and neurological diseases. It also has an antioxidant called nasunin, which helps cells to receive and distribute nutrients from what you eat. Without these forms of antioxidants there is a high risk that the toxins and waste leftover from food will build up. The fibre and water content in eggplants also help move unnecessary leftovers from the digestive tract. A healthy, well-functioning digestive system leaves us feeling lighter, more energetic and ready to take on the day, so meals that incorporate foods, such as eggplant, are always a good idea.