Eggplant Parmigiana

with Garlic Bread
Aka melanzane alla parmigiana!
905 Reviews
Cals 953 · Prot 46 · Carbs 88 · Fat 49
Vegetarian
Family Friendly
Try Hello Chef Now
50 min
Eggplant Parmigiana with Garlic Bread
Aka melanzane alla parmigiana!
905 Reviews
Cals 953 · Prot 46 · Carbs 88 · Fat 49
Vegetarian
Family Friendly
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Parmigiana
Eggplant
2 Piece
Olive oil
2 Tbsp
Salt
0.5 Tsp
Parmesan 4*
60 Grams
Shallots
1 Piece
Dried oregano
2 Grams
Red vinegar
15 ML
Tomato paste
30 Grams
Water
180 ML
Vegetable stock cube 15*
1 Piece
Tomato passata
400 Grams
Honey
15 Grams
Panko bread crumbs 10*11*12*
20 Grams
Black pepper
0.5 Tsp
Grated mozzarella 4*
150 Grams
Fresh basil
15 Grams
Bread
Fresh chives
15 Grams
Garlic cloves
2 Piece
Salted butter 4*
50 Grams
Sourdough bread slices 10*11*
2 Piece

Allergens

*4 Milk, *15 Celery, *10 Wheat, *11 Gluten, *12 Lupin
Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal) 3973 / 953
Fats (g) 49
of which saturated (g) 29
Carbohydrates (g) 88
of which sugars (g) 36
Fibers (g) 19.2
Proteins (g) 46.1
Salt (g) 4.6
*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

Roast

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.
Prep

2 Prep

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

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.
Prep

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.
Bake

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.
Make garlic bread

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.
Leave now
You're just clicks away from creating your order. Do you want to leave and go to the home page?
Subscribe to our newsletter
Follow us
Made with for UAE
© Copyright 2022 Hello Chef All rights reserved ·
Terms of Service & Privacy Policy
Subscribe to our newsletter
See Our Google Reviews
Follow us
Made with for UAE
© Copyright 2022 Hello Chef All rights reserved · Terms of Service & Privacy Policy