Easy Juicy Crunchy Eggplant Parmigiana | Vessy’s Gourmet kitchen

Vessy’s Gourmet kitchen

Name: Easy Juicy Crunchy Eggplant Parmigiana
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 2
Ingredients: Tillamook Farmstyle Thick Cut Medium Cheddar Cheese Slices; Raw Pimienta Negra Molida; Organic Specialty Eggplant; Badia Spices Pine Nuts; La Tourangelle Extra Virgin Olive Oil; Pastene Plain Breadcrumbs; Primo Taglio Parmigiano Reggiano Cheese (6 oz); Briati Cheese, Mozzarella, Marinated; Christopher Ranch Organic Black Garlic; Diamond Crystal Salt Co Salt Flakes, Kosher; Oaktown Spice Shop Basil; Rao's Arrabbiata Sauce

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Easy Juicy Crunchy Eggplant Parmigiana

Serves 215 mins prep25 mins cook

Easy Juicy Crunchy Eggplant Parmigiana - it simply melts in your mouth

0 servings

What you need

tbsp extra-virgin olive oil

Tillamook Farmstyle Thick Cut Medium Cheddar Cheese Slices

tbsp cheddar cheese

ground black pepper

eggplant

tbsp pine nut

tbsp breadcrumb

Primo Taglio Parmigiano Reggiano Cheese (6 oz)

tbsp parmigiano reggiano

cup mozzarella cheese

garlic

salt

cup basil

cup pasta sauce

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Instructions

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 @kerrygoldusa 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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