Aubergine Parmigiana

This is yesterday's meal, still just as delicious today and €1 cheaper! Packed per person in sustainable disposable packaging. An Italian vegetarian dish, bursting with flavour and truly worth trying even for dedicated meat lovers! We slice the aubergine and first roast it in the oven. Then we layer the parmigiana with tomato sauce infused with fresh basil, mozzarella, and Parmesan cheese. On the side, I serve a bulgur salad with fresh herbs and crunchy vegetables, delightful to enjoy either cold or warm. Enjoy!

Aubergine, tomatoes, white onion, yellow beetroot, fennel, carrot, garlic, fresh basil, chives, parsley, confit lemon, capers, chilli powder, oregano, oregano, thyme, rosemary, fennel seeds, mozzarella, Parmesan cheese, bulgur, pepper and salt, sunflower oil.

Allergens: gluten, koemelk, lactose.

Microwave

Heat the aubergine parmigiana and tabbouleh loosely covered or with the lid slightly ajar for 3-4 minutes.

Oven — 200°C, 15-20 minMarleen's choice

Preheat the aubergine parmigiana and tabbouleh covered with an oven-safe plate or aluminium foil for 15-20 minutes. Disposable containers cannot be used in the oven, transfer to an oven dish.

Energy98,51 kcal

Protein4,64 g

Fat4,91 g

of which saturated1,99 g

Carbohydrates13,46 g

Dietary fibre2,66 g

Salt0,79 g

Average weight: 540 g