Eggplant Parmigiana with Rosemary Focaccia

Famous for its fluffy texture, large air bubbles, crunchy sea salt crystals and olive oil laden dimples, it's not hard to see why Focaccia's become an Italian classic!
559 Reviews
Cals 839 · Prot 41 · Carbs 114 · Fat 26
Vegetarian
Chef's choice
Family-Friendly
Try Hello Chef Now
60 min
Eggplant Parmigiana with Rosemary Focaccia
Famous for its fluffy texture, large air bubbles, crunchy sea salt crystals and olive oil laden dimples, it's not hard to see why Focaccia's become an Italian classic!
559 Reviews
Cals 839 · Prot 41 · Carbs 114 · Fat 26
Vegetarian
Chef's choice
Family-Friendly
Try Hello Chef Now
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Ingredients
Number of People:
Parmigiana
Eggplant
2 Piece
Olive oil
2 Tbsp
Salt
0.5 Tsp
Garlic cloves
2 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
1 Piece
Brown sugar
5 Grams
Grated mozzarella 4*
150 Grams
Fresh basil
15 Grams
Focaccia
Plain flour 10*11*
15 Grams
Pizza dough ball 10*11*
1 Piece
Olive oil
2 Tbsp
Fresh rosemary
10 Grams
Flaky sea salt
2 Grams

Allergens

*4 Milk, *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.

Before you start

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

Instructions

Prep focaccia

1 Prep focaccia

Preheat the oven to 220°C/200°C fan. Scatter the flour over the work surface. Roll each pizza dough ball until it's roughly 1.5 cm thick. Place in a well oiled baking dish and drizzle with olive oil. Loosely cover with a tea towel. Set aside in a warm place to rise as much as possible until step 6.
Bake eggplants

2 Bake eggplants

Meanwhile, 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. Roast the eggplants in the oven for 20-25 min.
Prep

3 Prep

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

4 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 garlic and 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.
Bake parmigiana

5 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 bread

6 Bake bread

Meanwhile, once the dough has risen, create dimples in the dough using your fingers, poke the rosemary into the holes and scatter with the flaky sea salt. Bake for 20-25 min or until golden and cooked through. Once ready, allow the parmigiana to cool for 5 min. Garnish with the fresh basil leaves and serve alongside the fresh focaccia.
Tip! Prefer your focaccia to have a soft crust, rather than a crispy one? Wrap it in a clean damp kitchen towel the moment it comes out of the oven. Store it this way until ready to serve.
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