Eggplant Parmigiana

with Garlic Bread

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Instructions

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1 Roast

Preheat the oven to 200°C/180°C fan. Slice the eggplants into 1 cm thick rounds. Add the eggplant rounds to a baking tray and drizzle generously with olive oil and season with salt. Give everything a good mix up so that the eggplants are fully coated in olive oil. Roast the eggplants in the oven for 20-25 min.

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2 Prep

Meanwhile, finely chop the chives. Peel and crush the garlic. Grate the Parmesan. Peel and dice the shallots.

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3 Make sauce

Heat a large non-stick pan over a medium heat with a drizzle of olive oil. Once hot, add the shallots and oregano and fry for 3 min until softened. Add the red vinegar, tomato paste, measured water, stock cube, tomato passata and honey. Simmer for 10 min.

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4 Prep

Meanwhile, mash the butter with the crushed garlic and chopped chives. In a separate bowl, combine the panko bread crumbs with the grated Parmesan, a drizzle of olive oil and a grind of black pepper. Set aside.

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5 Bake

Layer half of the eggplants over the base of a baking dish, pour half of the tomato sauce over and top with half of the grated mozzarella. Repeat this process. Top the final layer of mozzarella with the Parmesan and panko mix. Bake in the oven for 25 min.

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6 Make garlic bread

Meanwhile, place the sourdough slices on a baking tray and spread each slice with the garlic butter. Place the tray in the oven and bake for 5 min. Once ready, garnish the eggplant parmigiana with basil leaves and serve the garlic bread to the side.

Tips for fussy eaters

Don't add the chives to the garlic butter!

Pro tip

Don't rush the eggplants during the initial round of baking and don't skimp on the olive oil either!

Aka melanzane alla parmigiana!

Cooking Time: 50 min

Cals 924 · Prot 32 · Carbs 98 · Fat 45

Ingredients

Number of people

Parmigiana

Eggplant 2 Piece
Olive oil 2 Tbsp
Salt 0.5 Tsp
Parmesan 60 Grams
Shallots 1 Piece
Dried oregano 2 Grams
Red vinegar 15 ML
Tomato paste 30 Grams
Water 180 ML
Vegetable stock cube 1 Piece
Tomato passata 400 Grams
Honey 20 Grams
Panko bread crumbs 20 Grams
Black pepper 0.5 Tsp
Grated mozzarella 150 Grams
Fresh basil 15 Grams

Bread

Fresh chives 15 Grams
Garlic cloves 2 Piece
Salted butter 50 Grams
Sourdough bread slices 2 Piece

Aka melanzane alla parmigiana!

Cooking Time: 50 min

Cals 924 · Prot 32 · Carbs 98 · Fat 45

Instructions

photo

1 Roast

Preheat the oven to 200°C/180°C fan. Slice the eggplants into 1 cm thick rounds. Add the eggplant rounds to a baking tray and drizzle generously with olive oil and season with salt. Give everything a good mix up so that the eggplants are fully coated in olive oil. Roast the eggplants in the oven for 20-25 min.

photo

2 Prep

Meanwhile, finely chop the chives. Peel and crush the garlic. Grate the Parmesan. Peel and dice the shallots.

photo

3 Make sauce

Heat a large non-stick pan over a medium heat with a drizzle of olive oil. Once hot, add the shallots and oregano and fry for 3 min until softened. Add the red vinegar, tomato paste, measured water, stock cube, tomato passata and honey. Simmer for 10 min.

photo

4 Prep

Meanwhile, mash the butter with the crushed garlic and chopped chives. In a separate bowl, combine the panko bread crumbs with the grated Parmesan, a drizzle of olive oil and a grind of black pepper. Set aside.

photo

5 Bake

Layer half of the eggplants over the base of a baking dish, pour half of the tomato sauce over and top with half of the grated mozzarella. Repeat this process. Top the final layer of mozzarella with the Parmesan and panko mix. Bake in the oven for 25 min.

photo

6 Make garlic bread

Meanwhile, place the sourdough slices on a baking tray and spread each slice with the garlic butter. Place the tray in the oven and bake for 5 min. Once ready, garnish the eggplant parmigiana with basil leaves and serve the garlic bread to the side.

Tips for fussy eaters

Don't add the chives to the garlic butter!

Pro tip

Don't rush the eggplants during the initial round of baking and don't skimp on the olive oil either!

Ingredients

Number of people

Parmigiana

Eggplant 2 Piece
Olive oil 2 Tbsp
Salt 0.5 Tsp
Parmesan 60 Grams
Shallots 1 Piece
Dried oregano 2 Grams
Red vinegar 15 ML
Tomato paste 30 Grams
Water 180 ML
Vegetable stock cube 1 Piece
Tomato passata 400 Grams
Honey 20 Grams
Panko bread crumbs 20 Grams
Black pepper 0.5 Tsp
Grated mozzarella 150 Grams
Fresh basil 15 Grams

Bread

Fresh chives 15 Grams
Garlic cloves 2 Piece
Salted butter 50 Grams
Sourdough bread slices 2 Piece
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