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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
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Eggplant

  • Oil 100.0 ml

Parmigiana

To Serve

  • Tomato
  • Basil
  • Pasta

Preparation

  1. Eggplant

    • Add the oil to the eggplant and bake in the oven for 15 minutes at 180 degree Celsius until golden.

  2. 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.

  3. To Serve

    • Serve with tomato and basil salad, pasta.