Eggplant “Parmigiana”
Eggplant “Parmigiana”
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The Italian classic we all know and love, but with extra smoked cheese!
Preparation
For best results, place the sealed package in the refrigerator to thaw for about half a day before your meal, or overnight. If your plans change, the chilled and sealed package will last up to 3 days in the fridge.
If you need it faster, bathe the sealed package in warm water for a few minutes until partially thawed, then heat it for a little bit longer than usual.
Once defrosted, open and discard the packaging in the compost or organic bin.
Reheat the eggplant parmigiana as follows:
- Put the eggplants in the preheated oven at 200°C for 20 minutes.
- Alternatively, put on a plate and reheat in the microwave at 800W for 5 minutes.
Finishing tips
Always adjust the salt level to your taste! A few basil leaves on top are both beautiful and tasty.
Serving suggestions
If you’re missing the carbohydrates, anything from pasta to rice or bread will work. Otherwise, a simple mixed salad will do the trick.
Ingredients
Eggplant, tomato sauce, extra virgin olive oil, smoked scamorza cheese, Parmigiano Reggiano cheese, onions basil, salt.