Eggplant Parmigiana

with Garlic Bread
Aka melanzane alla parmigiana!
Cals 946 · Prot 32 · Carbs 104 · Fat 45
Vegetarian
Family-Friendly
Try Hello Chef Now
50 min
photo
Aka melanzane alla parmigiana!
Cals 946 · Prot 32 · Carbs 104 · Fat 45
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
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
15 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

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!

Before you start

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

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!

Allergens

May contain the following items and their products: crustaceans, peanuts, soybeans, cree nuts, sesame seeds, fish, eggs, milk, gluten, celery, mustard, sulphur dioxide and sulphites.

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