Eggplant coated in rice crumbs and shallow fried till golden, then layered with mozzarella, parmesan and home-made Napoli sauce
Eggplant, rice crumbs [100% baked brown rice], rice flour, garlic powder, sun-flower oil, parmesan [milk, salt, tapioca, starter cultures, enzymes], mozzarella [milk, salt, starter culture, enzyme (non-animal rennet), anti-caking agent (460)], Napoli sauce (crushed tomato [tomatoes, tomato juice, acidity regulator (330)], garlic, olive oil, onion, basil, sea salt, sugar, spices), cultured dextrose.
Contains Milk
Please note that while every care is made to prevent gluten in our product, we are ultimately not a 100% gluten free environment.
Per Serving (350g) | Per 100g | |
---|---|---|
Energy | 1542.64 kJ 367.29Cal |
440.755 kJ 104.94 Cal |
Protein | 16.78 g | 4.796 g |
Fat, Total | 10.15 g | 2.901 g |
- Saturated | 4.99g | 1.427 g |
Carbohydrate | 50.20g | 14.342 g |
- Sugars | 5.00 g | 1.429 g |
Sodium | 1234.66 mg | 352.76 mg |
All specified values are averages only.
Ready to heat & serve.
Microwave: remove plastic packaging & microwave on high for 4 mins.
Oven: preheat oven to 180°C, remove plastic packaging & heat for 20 mins.
Refrigerate below 4°C. Consume within 24 hours of opening.
Freeze for up to 3 months. If frozen, thaw in refrigerator for 24 hours before consuming.
I really enjoyed this, it was so incredibly easy to throw in the oven after getting home. Add some extra veg or salad and it's a great meal. Tasty, tasty, tasty!
Posted by Tee on 18 May 2015
These are pretty tasty. I would recommend pan frying them, or grilling them though so they are not soggy.
Posted by Ej on 3 Dec 2014
Very tasty, great texture, surprisingly filling, can easily share between two people with a side salad...best coked in the oven for a crisper finish
Posted by Keti on 22 May 2014