Eggplant Parmigiana (Bake at Home)
Large (4-5 people)
$15.00 – $22.00
Baking your Parmigiana to Perfection
First, defrost the parmigiana in the fridge for a maximum of 24 hours. Then, preheat the oven to 180°C, remove the white paper-lid on the parmigiana, and replace it with foil or baking paper to seal in the goodness. Bake for 20-30 minutes, then, remove the foil/baking paper for about 10-15 minutes until the cheese is a nice golden-brown colour. The parmigiana should be piping hot in the centre. A metal skewer or a knife can be put into the centre and left for 15 seconds if the tip is too hot to touch when removed, it is ready, or if you have a thermometer check if it is 72 °C in the centre.
Eggplant, potato, mozzarella, parmesan, walnuts, peeled tomato, onion, capsicum, garlic, butter, basil, and an assortment of delicious herbs and spices
Allergens: Milk, Walnut