Parmigiana-Style Eggplant & Pangrattato
with Spiced Fries & Plant-Based Mayo
Yes, you can whip up an eggplant parmie at home – it’s not that hard! At least our version isn’t – with hearty eggplant steaks that are lightly roasted, then baked to get a golden tomato and crumb topping. Served with a pear salad and hearty fries, this shows you can always improve on the classics!
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
1
eggplant
1 sachet
Garlic & Herb Seasoning
2
potato
1 clove
garlic
1 bag
parsley
1 packet
panko breadcrumbs
(Contains Gluten(Wheat); )
½ packet
Plant-Based Grated Parmesan
(May be present Gluten, Peanut, Milk, Sesame, Soy, Tree Nuts. )
1 packet
flaked almonds
(Contains Almond; )
1
pear
1 bag
salad leaves
½ packet
tomato sugo
1 packet
Plant-Based Mayo
(Contains Soy; )
1 sachet
Aussie Spice Blend
Not included in your delivery
olive oil
1 drizzle
balsamic vinegar
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 220°C/200°C fan-forced. Cut the eggplant lengthwise into thin steaks (2 per person), then place on a lined oven tray. Drizzle with olive oil (1/4 cup for 2 people / 1/2 cup for 4 people), sprinkle over the garlic & herb seasoning and season with salt. Roast until tender, 20-25 minutes.
While the eggplant is roasting, cut the potato into fries, then place on a second lined oven tray. Drizzle with olive oil, sprinkle over the Aussie spice blend and toss to coat. Spread out evenly, then bake until tender, 20-25 minutes.
While the fries are baking, finely chop the garlic. Roughly chop the parsley. In a large frying pan, heat a generous drizzle of olive oil over a medium-high heat. Cook the panko breadcrumbs, stirring, until golden brown, 3 minutes. Add the garlic and cook until fragrant, 1-2 minutes. Remove from the heat, then add the plant-based grated parmesan (see ingredients) and parsley and stir to combine. Transfer to a bowl and set aside. Return the frying to a medium-high heat. Toast the flaked almonds, tossing, until golden, 2-3 minutes. Transfer to a bowl and set aside.
Thinly slice the pear. In a large bowl, add the pear, mixed salad leaves and a drizzle of olive oil and balsamic vinegar. Season with salt and pepper. Set aside.
Spoon the tomato sugo (see ingredients) over the roasted eggplant. Top with the garlic pangrattato and return to the oven. Bake until golden, a further 5-7 minutes.
Toss the salad to combine. Divide the parmigiana-style eggplant, spiced fries and pear salad between plates. Garnish with the toasted almonds. Serve with the plant-based mayo.