Cheesy Eggplant Parmigiana with Fresh Basil
with ciabatta, mozzarella & tomato4.5(14)
Calories
:
908 kcalProtein
:
32.2g proteinTotal
:
50 minutesDifficulty
:
EasyVeggie
Family
One-Pot Dish
Allergens:
- Melk (inclusief lactose)
- Gluten
- Rogge
- Tarwe
- May contain traces of allergens
- Ei
- Gluten
- Melk (inclusief lactose)
- Mosterd
- Noten
- Sesamzaad
- Soja
.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
½ piece
Eggplant
½ piece
Red onion
½ piece
Garlic
5 g
Fresh basil
⅓ sachet(s)
Italian seasoning
½ pack
Diced tomatoes with garlic & onion
20 g
Parmigiano Reggiano DOP
(Contains: Melk (inclusief lactose))
½ bulb(s)
Mozzarella
(Contains: Melk (inclusief lactose))
1 piece
White ciabatta
(Contains: Gluten, Rogge, Tarwe May be present: Ei, Gluten, Melk (inclusief lactose), Mosterd, Noten, Sesamzaad, Soja)
100 g
Passata
1 piece
Tomato
Not included in your delivery
½ tablespoon
Balsamic vinegar
½ teaspoon
Sugar
2.5 tablespoon
Olive oil
to taste
Salt and pepper
Nutrition Values
Energy (kJ)3798 kJ
Calories908 kcal
Fat52 g
Saturated Fat16.9 g
Carbohydrate73.1 g
Sugar29.7 g
Dietary Fiber11 g
Protein32.2 g
Salt3.7 g
Potassium550.4 mg
Calcium269 mg
Iron1.1 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Cooking Steps
1
- Preheat the oven to 200°C.
- Slice the eggplant lengthways into slabs of no more than 0.5cm thickness. Generously season both sides with salt, then transfer to a sieve and allow to rest (see Tip).
- Chop the onion and crush or mince the garlic.
- Cut the basil into ribbons and dice the tomato.
Tip: the salt draws the water out of the eggplant, which ensures a better texture and taste when frying it later.
2
- Heat a drizzle of olive oil in a deep frying pan over medium-high heat. Fry the garlic, the onion, the fresh tomato and the Italian seasoning for 3 - 4 minutes, then deglaze with the balsamic vinegar.
- Stir in the passata, the chopped tomatoes, the sugar and half of the basil.
- Season to taste with salt and pepper, then cover with the lid and cook gently for 10 - 15 minutes over a low heat.
3
- Finely grate the Parmigiano Reggiano and tear or cut the mozzarella into smaller pieces.
- Cut half of the bread into rough chunks and transfer to a bowl.
- Drizzle with olive oil and season with salt and pepper, then toss well to coat.
- Pat the eggplant dry and scrape off the excess salt.
4
- Heat a generous drizzle of olive oil in a large frying pan over high heat.
- Fry half of the eggplant for 4 - 6 minutes until golden-brown, turning halfway.
- Transfer the fried eggplant to a plate lined with kitchen paper.
- Heat a drizzle of olive oil in the same pan and repeat with the rest of the eggplant.
5
- Transfer a small amount of the tomato sauce to an oven dish and spread evenly, then top with a third of the fried eggplant.
- Top this with a third of the sauce and then finally with a third each of the mozzarella and Parmigiano Reggiano.
- Repeat so as to use up the rest, then finish with the chunks of bread. Bake in the oven for 9 minutes.
- Add the rest of the bread alongside and continue baking for 6 more minutes.
6
- Serve the melanzane on plates and garnish with the rest of the basil.
- Serve the rest of the bread alongside.
