30 Day Challenge

Eggplant Parmigiana with Quick Rocket Salad

This delicious, quick dinner has been developed by nutritionist Kristen Murray from Lifestyle Nutrition. It is one of 85 new recipes which are featured in our Meal Plan on our brand new Amplify app. In addition to a meal plan and recipe library, the Amplify app includes Studio Pilates home workouts, health and wellness tips and health tracking tools, so that you can get the most out of your Challenge. To register for the upcoming 30 Day Challenge, click here

 

 

Print Recipe
Eggplant Parmigiana with a Quick Rocket Salad
Cook Time 60 minutes
Servings
serves
Ingredients
Cook Time 60 minutes
Servings
serves
Ingredients
Instructions
  1. Preheat oven to 180 degrees Celsius or 356 degrees Fahrenheit and line an oven tray with baking paper. Slice eggplant into 1-2 cm thick slices. Brush with olive oil, salt and pepper. Bake in oven for 15 minutes, then take out and leave to cool.
  2. Layer passata and eggplant in rectangular dish (approx. 22 x 16cm)
  3. Sprinkle garlic, chopped basil leaves and a pinch of salt and pepper after each layer of passata. Sprinkle cheese on top and bake in oven for 25 to 30 minutes or until golden or slightly crispy on top.
  4. While parmigiana is baking, combine olive oil, lemon juice and salt in ramekin and whisky until combined. Just before serving, pour dressing over rocket and toss so that salad is evenly coated.
  5. A meal that leaves you feeling light but still satisfied!
Recipe Notes

This recipe was developed by Kristin Murray from Lifestyle Nutrition. Kristin is a Brisbane based nutritionist who is passionate about providing education in the science behind nutrition and  healthy eating. Through Lifestyle Nutrition, Kristin creates and provides recipes that are achievable in the fast paced world we live in and she hopes to inspire you to find your own sustainable healthy routine!

This recipe can be made both gluten and dairy free.