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Super Cheesy Eggplant Parmigiana
Super Cheesy Eggplant Parmigiana

Super Cheesy Eggplant Parmigiana

with Shoestring Fries & Vibrant Salad

Golden, crispy, and absolutely smothered in melty cheese—this eggplant parmigiana is comfort food at its finest! Paired with crunchy shoestring fries and a fresh, vibrant salad, it’s the perfect mix of indulgent and refreshing. Get ready for a seriously satisfying feast!

Allergens:
Wheat
Gluten
Milk
Eggs

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

Total35 minutes
Cooking Time20 minutes
DifficultyEasy

Ingredients

Serving amount

1 packet

Panko Breadcrumbs

(Contains: Wheat, Gluten; )

1

Tomato

1

Cucumber

1 packet

Tomato Sugo

(May be present: Wheat, Gluten. )

1 packet

Totara Tasty Cheddar

(Contains: Milk; )

2

Eggplant

1 packet

Mixed Salad Leaves

2 packet

Potato

1

Lemon

1 sachet

Tomato & Herb Seasoning

Not included in your delivery

1 drizzle

olive oil

2 tbs

plain flour

(Contains: Gluten; May be present: Wheat. )

1 piece

egg

(Contains: Eggs; )

Nutrition Values

Calories623 kcal
Energy (kJ)2610 kJ
Fat26.4 g
of which saturates13.7 g
Carbohydrate63 g
of which sugars18.7 g
Dietary Fibre11.5 g
Protein28.2 g
Sodium1730 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Cooking Steps

1

• Preheat oven to 240°C/220°C fan-forced. Cut potato into 0.5cm-thick sticks. • Place on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Bake until tender, 20-25 minutes. TIP: If your oven tray is crowded, divide between two trays.

2

• Meanwhile, slice eggplant into 1cm-thick strips lengthways. Grate totara tasty Cheddar cheese. • In a shallow bowl, combine the plain flour and a pinch of salt. In a second shallow bowl, whisk the egg. In a third shallow bowl, combine panko breadcrumbs and tomato & herb seasoning. • Coat eggplant in flour, followed by egg and finally in panko breadcrumbs. Transfer to a plate.

3

• In a large frying pan, add enough olive oil to cover the base and heat over medium-high heat. Fry crumbed eggplant in batches until golden, 2-3 minutes each side. • Transfer to a lined oven tray. TIP: If your pan is getting crowded, cook the eggplant in batches to ensure it browns nicely and doesn't stew.

4

• Wipe out and return frying pan to medium heat. Add tomato sugo and simmer, until slightly reduced, 1-2 minutes. • Top eggplant with sugo and sprinkle over Cheddar. • Bake until golden and melted, 5 minutes.

5

• Meanwhile, slice cucumber into half-moons. Slice tomato and lemon into wedges. • In a medium bowl, combine mixed salad leaves, cucumber, tomato, a squeeze of lemon juice and a drizzle of olive oil. Season to taste.

6

• Divide super cheesy eggplant parmigiana, shoestring fries and vibrant salad between plates to serve. Enjoy!