Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Sulphur dioxide and
3973 / 953
of which saturated (g)
of which sugars (g)
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
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.
Meanwhile, finely chop the chives. Peel and crush the garlic. Grate the Parmesan. Peel and dice the shallots.
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, measuredwater, stockcube, tomato passata and honey. Simmer for 10 min.
Meanwhile, mash the butter with the crushed garlic and chopped chives. In a separate bowl, combine the panko bread crumbs with the gratedParmesan, a drizzle of olive oil and a grind of black pepper. Set aside.
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.
6 Make garlic bread
Meanwhile, place the sourdoughslices on a baking tray and spread each slice with the garlicbutter. Place the tray in the oven and bake for 5 min. Once ready, garnish the eggplant parmigiana with basil leaves and serve the garlicbread to the side.