Eggplant Parmigiana Recipe

Name: Eggplant Parmigiana
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: serving for 4 servings
Ingredients: 1/2 cup (125mL) water; 1 pkt MAGGI Spaghetti Bolognese; 1 can (400g) chopped tomatoes; 1 tbsp brown sugar; 4 large (2kg) eggplants, thinly sliced, salted and washed.; 1 1/2 cups (150g) mozzarella, grated; 1 cup (80g) fresh basil leaves; 1/2 cup (40g) parmesan, shredded

Ingredients

1/2 cup (125mL) water
1 pkt MAGGI Spaghetti Bolognese
1 can (400g) chopped tomatoes
1 tbsp brown sugar
4 large (2kg) eggplants, thinly sliced, salted and washed.
1 1/2 cups (150g) mozzarella, grated
1 cup (80g) fresh basil leaves
1/2 cup (40g) parmesan, shredded

PREP TIME 10m	COOK TIME 30m	TOTAL TIME 40m
YIELD serving for 4 servings

Instructions

Pre heat oven to 180°C.
Mix MAGGI Spaghetti Bolognese Recipe Base and water to a paste, add to a pan with tomatoes and sugar and bring to the boil. Set aside.
Place a layer of eggplant in the base of the dish, top with a third of the tomato sauce, mozzarella and basil. Repeat to make three layers, and top with remaining mozzarella and parmesan.
Bake for 25 – 30 minutes until golden.

Dinner