Eggplant parmigiana

Find recipes

Find the perfect recipe for you

Wheat free

Lactose free

Palm oil free

Soy free

Egg free

Dyes and preservatives free

Low in fat

Low in salt

Low in sugar

Enrich with Beta-glucans

High in fibres

Enriched with Vitamins and Iron

Enriched with B12

Enriched with Omega 3 and Omega 6

Eggplant parmigiana

|

For this recipe, we suggest to use

Polenta as Once upon a time

One of the most simple and delicious recipes to replicate. Let's try the eggplant parmigiana and combine it with polenta!

85
min.

Total Time

Servings

Gluten free

For this recipe, we suggest to use

Polenta as Once upon a time

STEP 1

Slice each eggplant into 6 dishes about 1 to 1 1/2 inches thick. Season lightly each eggplant's disk with salt and pepper.

STEP 2

In an 8 by 12-inch brownie pan, place the 4 largest eggplant slices evenly spaced apart. Over each slice, spread 1/4 cup of tomato sauce and sprinkle with a tsp of basil. Sprinkle with 1 tsp grated Parmigiano Reggiano. Place the smaller slices of eggplant over each of the disks and repeat with tomato sauce, basil, and Parmigiano. Repeat the layering again until all the ingredients are used.

STEP 3

Cook the polenta following the instructions of the pack. Let it cool.Sprinkle the polenta slices with gluten free corncrumbs and fry them lightly. Serve immediately.

Eggplants 3

Bergamasca Polenta 1 pack

Eggs 2

Gluten free corn crumbs for frying to fry

Carrots 1

Leef 1/2 stick

Onion 1/2

Cherry tomatoes 300 g

Parmigiano Reggiano cheese to sprinkle

Salt to season

Pepper to season

Test your cooking skills

— BECOME OUR CHEF FOR ONE DAY —