Eggplant Parmigiana with Garlic Ciabatta

Name: Eggplant Parmigiana with Garlic Ciabatta
Total time: 45 min
Yield: 2, 3 or 4 people
Ingredients: 2 Piece of Eggplant; 2 Tbsp of Olive oil; 1 Tsp of Salt; 3 Piece of Garlic cloves; 30 Grams of Parmesan; 1 Piece of Red onion; 2 Grams of Dried oregano; 30 Grams of Tomato paste; 200 ML of Water; 400 Grams of Chopped tomatoes; 15 ML of Red vinegar; 1 Piece of Vegetable stock cube; 5 Grams of Brown sugar; 150 Grams of Grated mozzarella; 15 Grams of Fresh basil; 15 Grams of Fresh parsley; 30 Grams of Butter; 1 Piece of Ciabatta

with Garlic Ciabatta

Parmigiana simply refers to a dish cooked or served with Parmesan cheese!

191 Reviews

Cals 779 · Prot 40 · Carbs 81 · Fat 35

Vegetarian

Family Friendly

45 min

Eggplant Parmigiana with Garlic Ciabatta

Parmigiana simply refers to a dish cooked or served with Parmesan cheese!

191 Reviews

Cals 779 · Prot 40 · Carbs 81 · Fat 35

Vegetarian

Family Friendly

Ingredients

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)	3255 / 779
Fats (g)	34.5
of which saturated (g)	21.6
Carbohydrates (g)	81
of which sugars (g)	27.6
Fibers (g)	20.7
Proteins (g)	40.4
Salt (g)	3.6

*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

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.

2 Prep

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

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.

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.

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.