Veggie Parmigiana Recipe

Veggie Parmigiana

We combine simple ingredients for a match made in heaven

Egg Free

Nut Free

Gluten Free

Dinner
Serves 3
Over 30mins +

On this week’s episode of Tasty Tuesday we dropped our Veggie Parmagiana and we know you’re going to love it. This recipe uses the simplest of ingredients, but when combined they’re truly a match made in heaven. Like let’s be real, is there really anything better than soft delicious eggplant and zucchini embraced by layers of gooey and stringy cheese?! We think not.

This dish is definitely one to enjoy with the family, so what are you waiting for? Dig in!

P.s. for those of you seeking a meal with a higher protein content or are simply craving something closer to a traditional parmigiana, we’ve got you covered! Alongside releasing our Veggie Parmigiana we have also released our Chicken Parmigiana Bake. To get your hands on this recipe, simply head to the KIC App’s Recipe Hub!

Cooking Notes

If the top begins to brown whilst cooking, simply cover with a layer of aluminum foil.

Ingredients

460g eggplant

400g zucchini

2 tablespoons Extra Virgin Olive oil

2 teaspoons salt

1/4 teaspoon black pepper

410g Keep It Cleaner Primavera Sauce

35g grated parmesan

120g shredded mozzarella

5-6 basil leaves

Method

Step 1

Preheat oven to 200°C and line two baking trays with paper. Slice eggplant and zucchini into vertical slices, approximately 1 cm thick. Place on your prepared baking trays and brush with olive oil on both sides, then season with salt and pepper. Bake for 25-30 minutes, or until soft and tender, flipping at the halfway point.

Step 2

Reduce oven temperature to 170°C. Smear a little primavera sauce on the bottom of a deep baking dish. Place a layer of eggplant slices on the base. Spread 2 tablespoons of sauce on top, followed by 1 tablespoon of grated parmesan, then 1 tablespoon of shredded mozzarella. Repeat with the remaining slices of zucchini and eggplant, alternating vegetables for each layer (note: the final layer should end with eggplant).

Step 3

Cover the final layer with extra sauce (approximately 3-4 tablespoons) and scatter the remaining parmesan and mozzarella on top, in addition to basil leaves.

Step 4

Bake for 25-30 minutes, or until the vegetables are soft. Once cooked, let sit for 10-15 minutes, then slice and serve.