Eggplant Parmigiana with Garlic Ciabatta

with Garlic Ciabatta
Parmigiana simply refers to a dish cooked or served with Parmesan cheese!
755 Reviews
Cals 765 · Prot 38 · Carbs 78 · Fat 35
Vegetarian
Chef's choice
Family Friendly
Try Hello Chef Now
45 min
Eggplant Parmigiana with Garlic Ciabatta
Parmigiana simply refers to a dish cooked or served with Parmesan cheese!
755 Reviews
Cals 765 · Prot 38 · Carbs 78 · Fat 35
Vegetarian
Chef's choice
Family Friendly
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Parmigiana
Eggplant
2 Piece
Olive oil
2 Tbsp
Salt
0.5 Tsp
Garlic cloves
3 Piece
Parmesan 4*
30 Grams
Red onion
1 Piece
Dried oregano
2 Grams
Tomato paste
30 Grams
Water
200 ML
Chopped tomatoes
400 Grams
Red vinegar
15 ML
Vegetable stock cube 15*
1 Piece
Brown sugar
5 Grams
Grated mozzarella 4*
150 Grams
Fresh basil
15 Grams
Garlic bread
Fresh parsley
15 Grams
Butter 4*
30 Grams
Ciabatta 10*11*
1 Piece

Allergens

*4 Milk, *15 Celery, *10 Wheat, *11 Gluten
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) 3199 / 765
Fats (g) 35
of which saturated (g) 20.8
Carbohydrates (g) 78
of which sugars (g) 29.2
Fibers (g) 20.1
Proteins (g) 37.5
Salt (g) 3.3
*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

Bake eggplants

1 Bake eggplants

Preheat the oven to 220°C/200°C fan. Slice the eggplants into 1 cm thick rounds. Add the eggplant rounds to a lined baking tray and drizzle generously with olive oil and season with salt. Roast the eggplants in the oven for 20-25 min.
Prep

2 Prep

Meanwhile, peel and mince the garlic. Grate the Parmesan. Peel and finely chop the red onion.
Simmer

3 Simmer

Heat a large non-stick pan over a medium heat with a drizzle of olive oil. Once hot, add the onion with a pinch of salt and fry for 5 min until softened. Add the half of the garlic and the oregano and fry for 1 min further. Add the tomato paste, measured water, chopped tomatoes, red vinegar, stock cube and sugar. Simmer for 10 min.
Tip! Reserve the remaining garlic for the garlic butter.
Bake parmigiana

4 Bake parmigiana

Layer half of the roasted 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. Bake for 20 min or until the cheese is golden.
Bake garlic bread

5 Bake garlic bread

Meanwhile, finely chop the parsley. Mash the butter with the remaining minced garlic and the chopped parsley. Slice the ciabatta in half and spread the garlic butter over each side. Place on a baking tray and bake for 10 min or until crisp.
Serve

6 Serve

Once ready, allow the parmigiana to cool for 5 min. Garnish with the fresh basil leaves and serve alongside the garlic ciabatta.
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