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Eggplant Parmigiana

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

Eggplant Parmigiana – Recipe

Eggplant

Oil 100 ml

Parmigiana

KNORR Italiana Pronto Napoli GF 4.15 kg 500 g
KNORR Italiana Pronto Napoli GF 4.15 kg
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Free Sample
Cheese 200 g
Pesto 100 g
Eggplant, peeled and diced 1 kg
Coarse breadcrumbs

To Serve

Tomato
Basil
Pasta

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.