Crumbed eggplant parmigana

August 5, 2013
by hellofreshau Uncategorized @au

    These delicious layers of eggplant, tomato and cheese melt in your mouth – yum!


    Ingredients for two people

    1/2red onion, finely diced
    2garlic cloves, crushed
    3 tbsolive oil
    1 tindiced tomatoes
    2eggplant, sliced lengthwise
    2 tbsred wine vinegar
    1 ballbuffalo mozzarella, sliced
    1/4 bunchbasil, torn
    30 gpanko breadcrumbs, torn
    50 grocket

    Hellofresh recipe

    For the eggplant

    Preheat the oven to 220C. Cut the eggplants into thick slices horizontally. Lay out the sliced eggplant onto a baking tray and place in the oven for 10 minutes.

    For the sauce

    While the eggplants are baking, heat the olive oil in a pan over medium-high heat. Add the red onion and garlic, saute for 1 minute. Add the diced tomatoes and the red wine vinegar and bring to a simmer for 5 minutes. Set aside to cool.

    To assemble

    Lay out a sheet of baking paper on a baking tray. Begin to assemble the parmigiana’s by starting with the smallest piece (as though we were putting the eggplant back together again). Spoon a bit of tomato sauce on the eggplant and add a slice or two of buffalo mozzarella (be sparing, you want the sauce and the cheese to go the distance), along with little bit of torn basil. Continue this layering process until both eggplants are complete and then top with the panko breadcrumbs. Place in the oven for 15 minutes.

    To serve

    Divide the eggplants between plates and serve with the fresh rocket. Enjoy!

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