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A classic Italian layered bake, made with a slow-cooked tomato sauce, grilled aubergine and parmesan, topped with melting mozzarella. An authentic and wholesome crowd-pleaser that can be used as a main or a hot veggie side.
Thawing / heating instructions: Allow to thaw in the fridge until completely defrosted before heating. Once fully defrosted, remove lid and cover loosely with tinfoil. Heat through in oven at 180℃ for approximately 35 minutes, or until hot.
Allergens: Cow’s milk
Goes well with: Salad
Aubergine, Tomatoes, Basil, Oreganum, Parmesan, Mozzarella, Olive Oil, Onion, Garlic, Bay Leaf, Seasoning