Eggplant Parmigiana

Name: Eggplant Parmigiana
Yield: 10
Ingredients: 100.0ml Oil; 500.0g KNORR Italiana Pronto Napoli GF 4.15 kg; 200.0g Cheese; 100.0g Pesto; 1.0kg Eggplant, peeled and diced; 0.0g Coarse breadcrumbs; 0.0 Tomato; 0.0 Basil; 0.0 Pasta

This dish is simple and easy to make. It is a great meat replacement option for vegetarian menu.

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Eggplant

Oil 100.0 ml

Parmigiana

KNORR Italiana Pronto Napoli GF 4.15 kg 500.0 g
KNORR Italiana Pronto Napoli GF 4.15 kg
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Bidfood

PFD Foodservice

Countrywide

NAFDA

Superior Food Service

Campbells

Moco Food Services

Unilever Food Solutions

Free Sample
Cheese 200.0 g
Pesto 100.0 g
Eggplant, peeled and diced 1.0 kg
Coarse breadcrumbs

To Serve

Tomato
Basil
Pasta

Main Meals

Australian

Italian

Aged Care

Stews & Casseroles

Vegetables

This dish is simple and easy to make. It is a great meat replacement option for vegetarian menu.

...

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.