Eggplant “Parmigiana”

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.