4 Ingredient Eggplant Parmigiana


This is gonna be a JSHealth favourite! 3-ingredient nourishing Eggplant Parmigiana. Just eggplant, Napoletana and ricotta (or lentils for a non-dairy, vegan version). One of the easiest dishes I’ve ever made, and so damn delicious. Serve with a protein of choice or a fresh green salad. Divine!

Healthy Eggplant Parmigiana

Serves: 2


2-3 medium eggplants
250g Napoletana sauce (organic, sugar-free if possible)
1 cup ricotta cheese (or use lentils as a vegan option)
1 bunch basil leaves
Sea salt
1 tbsp olive oil
1 tsp chilli


Preheat oven to 180° Celsius.
Slice eggplant into medium-thickness circular shapes.
Add half the eggplant slices to a baking dish then spoon over half the Napolitana sauce, ricotta and basil. Drizzle with 1 tbsp olive oil and sprinkle sea salt.
Repeat the above process with the remaining eggplant, sauce, ricotta and basil so that you have 2 layers.
Bake in oven for 45 minutes – 1 hour. Allow to cool slightly before serving.


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