Eggplant Parmigiana

serves: 2 | Preparation time: 10 minutes | Cooking time: 60 minutes

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  • 1 packet Slendier Spaghetti Style
  • 2 tbs flat-leaf parsley, finely chopped
  • 2 tbs extra virgin olive oil
  • 1 large eggplant, sliced lengthways in ½ cm slices
  • 1 jar Slendier Eggplant and Zucchini Ragu Style Sauce
  • ¼ cup freshly grated parmesan
  • ½ cup light mozzarella, shredded
  • green leafy salad, to serve


  1. Preheat the oven to 180ºC. Line a baking tray with baking paper.
  2. Prepare the Slendier Spaghetti Style according to the directions on the packet. Dry thoroughly between layers of paper towel and chop roughly with a knife to break up the strands.
  3. Spread the spaghetti in a thin layer on the lined baking tray. Place in the preheated oven until dry and golden, about 30 minutes. When dry, remove from oven and set aside.
  4. Place the eggs and parsley in a medium mixing bowl and whisk to combine.
  5. Place a frypan over medium heat and add the olive oil.
  6. Dip each slice of eggplant into the egg mixture and fry, in batches, until tender, turning to seal both sides. Drain on paper towel.
  7. Spread a few spoonsful of the pasta sauce over the base of a small baking tray. Top with a layer of eggplant, cutting to fit as necessary. Sprinkle over a little of the parmesan and mozzarella. Season with salt and cracked black pepper.
  8. Repeat the layers of sauce, eggplant and cheese until all the ingredients have been used. Finish with a layer of the cheeses.
  9. Using fingers, break up the dried spaghetti into fine shards. Sprinkle over the top and bake in the preheated oven until golden brown and cheeses have melted, about 15 minutes. Rest for 5 to 10 minutes before serving with a side salad.

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