200°C · 15-30 minAllergens
Gluten
Lactose
Selderij
Ei
SulfietAubergine Parmigiana with Polenta
An Italian dish, bursting with flavour and truly worth trying for dedicated meat lovers! We slice the aubergine and first roast it in the oven. Then we layer the parmigiana with tomato sauce infused with fresh basil, mozzarella, and Parmesan cheese. Delicious served with grilled polenta and a refreshing salad dressed with olives and capers.
Aubergine, tomatoes, courgette, fennel, white onion, celery, pointed cabbage, garlic, red chilli, fresh basil, capers, chilli powder, oregano, oregano, thyme, rosemary, fennel seeds, mozzarella, Parmesan cheese, pasteurised free-range egg, polenta (cornmeal), organic vegetable stock, extra virgin olive oil, butter, white wine vinegar, pepper and salt.
Allergens: ei, gluten, koemelk, lactose, selderij, sulfiet.
Microwave
Heat the aubergine parmigiana loosely covered for 3-4 minutes (1 person), up to 5-8 minutes (2 or more persons). Heat the polenta in the last 1-2 minutes. Serve with the salad (cold).
Oven — 200°C, 15-30 minMarleen's choice
Preheat the aubergine parmigiana covered with an ovenproof dish or aluminium foil for 15-20 minutes (1 person) to 25-30 minutes (2 or more persons). In the last few minutes, uncover it. Heat the polenta on baking paper for the last 5-10 minutes alongside. Serve with the salad (cold). Disposable containers cannot go in the oven, transfer to an oven dish.