Eggplant Parmigiana
This dish is simple and easy to make. It is a great meat replacement option for vegetarian menu.
Ingredients
Eggplant
-
Oil 100 ml
Parmigiana
-
Cheese 200 g
-
Pesto 100 g
-
Eggplant, peeled and diced 1 kg
-
Coarse breadcrumbs
To Serve
-
Tomato
-
Basil
-
Pasta
Preparation
-
Eggplant
- Add the oil to the eggplant and bake in the oven for 15 minutes at 180 degree Celsius until golden.
-
Parmigiana
- Add the KNORR Pronto Napoli Sauce, pesto and cheese. Sprinkle over breadcrumbs and bake for a further 15 minutes or until cheese is golden.
-
To Serve
- Serve with tomato and basil salad, pasta.
