Eggplant Parmigiana with Garlic Ciabatta
with Garlic Ciabatta
Parmigiana simply refers to a dish cooked or served with Parmesan cheese!
Cals 769 · Prot 40 · Carbs 79 · Fat 35
Vegetarian
Family Friendly
45 min
Parmigiana simply refers to a dish cooked or served with Parmesan cheese!
Cals 769 · Prot 40 · Carbs 79 · 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) | 3211 / 769 |
| Fats (g) | 35.1 |
| of which saturated (g) | 21.4 |
| Carbohydrates (g) | 79 |
| of which sugars (g) | 28 |
| Fibers (g) | 18.5 |
| Proteins (g) | 40 |
| Salt (g) | 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
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.
- 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.
- Fry for 5 min until softened.
- Add the half of the garlic and the oregano.
- Fry for 1 min further.
- Add the tomato paste, measured water, chopped tomatoes, red vinegar, 1 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.
- 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.
- Spread the garlic butter over each side.
- Place on a baking tray.
- Bake for 10 min or until crisp.
6 Serve
- Once ready, allow the parmigiana to cool for 5 min.
- Serve the Eggplant Parmigiana with Garlic Ciabatta alongside.
- Garnish with the fresh basil leaves.
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