Eggplant Parmigiana

Name: Eggplant Parmigiana with Garlic Bread
Total time: 50 min
Yield: 2, 3 or 4 people
Ingredients: 2 Piece of Eggplant; 2 Tbsp of Olive oil; 1 Tsp of Salt; 60 Grams of Parmesan; 1 Piece of Shallots; 2 Grams of Dried oregano; 15 ML of Red vinegar; 30 Grams of Tomato paste; 180 ML of Water; 1 Piece of Vegetable stock cube; 400 Grams of Tomato passata; 15 Grams of Honey; 20 Grams of Panko bread crumbs; 1 Tsp of Black pepper; 150 Grams of Grated mozzarella; 15 Grams of Fresh basil; 15 Grams of Fresh chives; 2 Piece of Garlic cloves; 50 Grams of Butter; 2 Piece of Sourdough bread slices

with Garlic Bread

Aka melanzane alla parmigiana!

266 Reviews

Cals 797 · Prot 42 · Carbs 57 · Fat 48

Vegetarian

Family Friendly

50 min

Aka melanzane alla parmigiana!

266 Reviews

Cals 797 · Prot 42 · Carbs 57 · Fat 48

Vegetarian

Family Friendly

Ingredients

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

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)	3321 / 797
Fats (g)	47.7
of which saturated (g)	28.8
Carbohydrates (g)	57
of which sugars (g)	32.1
Fibers (g)	18.1
Proteins (g)	42.1
Salt (g)	3.9

*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

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.

2 Prep

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, measured water, stock cube, tomato passata and honey. Simmer for 10 min.

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.

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.

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.

More recipes like this