Eggplant Parmigiana | Vessy’s Gourmet kitchen

Vessy’s Gourmet kitchen

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

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Eggplant Parmigiana

Serves 215 mins prep35 mins cook

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

What you need

tbsp olive oil

cup marinara sauce

cup mozzarella

Collier's Cheese, Powerful Welsh Cheddar

cup cheddar

Dynasty Japanese Style Bread Crumbs, Rice Panko

tbsp panko breadcrumbs

basil leaves

parmigiano reggiano

cup pesto

cup EVOO

tbsp parmigiano reggiano

tbsp pine nut

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 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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