Beef Melanzane Parmigiana
with arugula and fresh basil
This recipe provides 348 grams of vegetables per portion.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 piece
Eggplant
120 g
Seasoned beef mince
(May be present: Ei, Mosterd, Selderij, Soja, Gluten, Tarwe)
½ sachet(s)
Sicilian-style herb mix
½ sachet(s)
BBQ spice rub
½ sachet(s)
Dried oregano
100 g
Passata
10 g
Parmigiano Reggiano DOP
(Contains: Melk (inclusief lactose))
½ bulb(s)
Buffalo mozzarella
(Contains: Melk (inclusief lactose))
20 g
Arugula
2.5 g
Fresh basil
(May be present: Selderij)
Not included in your delivery
½ tablespoon
Olive oil
1 tablespoon
Red wine vinegar
to taste
Extra virgin olive oil
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Preheat the oven to 210°C.
- Cut the eggplant lengthways into slices of no more than 1 cm thickness.
- Heat a light drizzle of olive oil in a large frying pan over high heat. Fry the eggplant in batches for 3 - 4 minutes until golden brown, turning halfway.
- Transfer the fried eggplant to a plate and repeat with the rest of the slices (see Tip).
Tip: if you want to speed things up, use another frying pan and fry all of the eggplant at the same time.
- Heat a light drizzle of olive oil in the same frying pan over medium-high heat. Fry the minced meat, Sicilian herbs, BBQ spice rub and dried oregano for 3 minutes, separating the mince as you do so.
- Deglaze with 1 tbsp of red wine vinegar. Add the passata and season with salt and pepper, then mix well and cover with the lid. Cook gently over low heat for 5 - 8 minutes.
- In the meantime, grate the Parmigiano Reggiano and slice the mozzarella.
- Transfer a small amount of the tomato sauce to an oven dish and spread it evenly. Add a layer of the fried eggplant, then top with more sauce and sprinkle some Parmigiano Reggiano on top. Repeat with the rest of the eggplant.
- Finish with a layer of mozzarella and bake in the oven for 15 minutes.
- In a salad bowl, mix the arugula with the rest of the red wine vinegar and extra virgin olive oil to taste. Season to taste with salt and pepper.
- Cut the basil into ribbons.
- Serve the beef melanzane on plates and garnish with the basil.
- Serve the salad on the side.
