Eggplant Parmigiana

If you want to give yourself a break from meat. This recipe uses eggplant to replace your typical parmigiana.

View our recipe below on how to create our eggplant parmigiana.

Serves: 4

What you’ll need:

What you need to do:

  1. Preheat your oven to 180 degrees celsius
  2. Slice your eggplant into even thick (about 2cm) round pieces. sprinkle with salt and place between two sheets of paper towel to dry out the slices.
  3. Meanwhile use three bowls to create your mixtures, first being flour, then egg and water and finally almond meal, Italian seasoning, salt, pepper and nutritional yeast
  4. After your eggplant has been drying for about 10 minutes remove from the paper towels and remove any excess salt. Add oil to each of the slices and then dip in the flour, egg and almond meal mixtures and place on a baking dish (we recommend you use baking paper). Cook your eggplant for 15 minutes
  5. Meanwhile start making your sauce. Add to a pan your oil, passata, garlic, salt, pepper and chilli flakes. Simmer for 10 minutes
  6. After your eggplant slices have been in the oven 15 minutes, remove and flip them over. Add your passata sauce on both the bottom and top of each slice. Bake for a further 15 minutes
  7. Serve

We serve this with potato and any vegetables that we have available. Feel free to add your own twist to this.

This meal goes well being reheated the next day after refrigeration.

We hope this eggplant parmigiana recipe was easy to follow. Let us know if you try it and if you suggest any changes to suit you!

Sundried Tomato Creamy Pasta (Vegan)

A delicious vegan recipe that tastes super creamy.

View our recipe below on how to create our sundried tomato creamy pasta.

Serves: 2

What you’ll need:

What you need to do:

  • Start boiling your pasta waster (add a little salt) as you get the rest of the recipe ready. Add pasta and follow packet instructions once water is boiled. Then set aside once drained.
  • In your fry pan add your olive oil and garlic, cook until fragrant (about 1 minute) and add your cornflour. Sprinkle with salt and add your cup of almond milk. It will start to gain thickness as you stir it – then add to a blender.
  • Add half of your measured sundried tomatoes (oil drained), nutritional yeast and 1/4 cup of water and add to the blender with your garlic mix. Blend and set this aside.
  • In a pan add some oil olive, onion, the remaining sundried tomatoes – cook for 2 minutes. Add your broccoli, olives, yellow capsicum and spinach. Season with salt, pepper and chilli flakes to your taste.
  • Add your drained pasta back to your pot and adjust your stove to low heat. Add your sauce from the blender plus your vegetable mix onto the pasta and mix until the sauce is warm and mixed through.
  • Serve into your dishes, add extra salt and pepper to taste.

Tip: Add garlic bread to the side to complete the meal.

This meal goes well being reheated the next day after refrigeration.

We hope this sundried tomato creamy pasta recipe was easy to follow. Let us know if you try it and if you suggest any changes to suit you!