Eggplant Parmigiana

Name: Eggplant Parmigiana
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 2
Cuisine: International
Ingredients: Eggplant; Cobram Estate Olive Oil, Extra Virgin, Classic Flavor; Morton Iodized Salt, 26 Ounce; McCormick Gourmet™ Global Selects Oak Wood Smoked Pepper from Vietnam; Napoleon Co. Grille Garlic Cloves; Pasta Prima Heirloom Marinara; Primo Taglio Mozzarella & Pepperoni Roll; Collier's Cheese, Powerful Welsh Cheddar; Dynasty Japanese Style Bread Crumbs, Rice Panko; McCormick® Basil Leaves; Mutti Sauce for Pizza, Parmigiano Reggiano, Parma; Christopher Ranch Pesto; EVOO; Open Nature Pine Nuts; SIGNATURE SELECTS Black Pepper, Ground

Serves 2

15 mins prep

35 mins cook

50 mins total

This Easy Juicy Crunchy Eggplant Parmigiana simply melts in your mouth, offering a delightful blend of flavors with the richness of cheese and the freshness of basil.

0 servings

tbspolive oil

cupmozzarella

cupcheddar

tbsppanko breadcrumbs

basil leaves

parmigiano reggiano

cuppesto

cupEVOO

tbspparmigiano reggiano

tbsppine nut

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1: Wash, half and score your eggplant.

2: Season with salt, pepper, olive oil and garlic and place face down and bake at 425 F for about 30 mins.

3: Flip eggplant halves and top with marinara, grated mozzarella and cheddar and breadcrumbs.

4: Broil at 450 F for about 5 mins or until cheese has melted.

5: Finish with Pesto, Parmigiano Regiano and basil leaves, black pepper and enjoy.

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Eggplant Parmigiana

Serves 2

15 mins prep

35 mins cook

50 mins total

What you need

How to make