Crisp Parmesan Crusted Eggplant with Basil-Arugula-Garlic Topping

40 min
Medium

4 servings

🧈

60 g

Butter

🧀

720 g

Parmesan Cheese

🧂

3.7 g

Salt

🧂

1.3 g

Pepper

🌿

1 g

Oregano

🧄

3.1 g

Garlic Powder

🍆

1

Eggplant

🫒

30 ml

Olive Oil

🌿

6 g

Basil

🥬

20 g

Arugula

🧄

3 g

Garlic

🍷

15 ml

Red Wine Vinegar

Preparation Steps

  1. Step 1/5

    Preheat the oven to 425. Melt the butter on a parchment lined sheet pan in the oven for 2 minutes.

  2. Step 2/5

    Mix the parmesan, salt, pepper, oregano and garlic powder. Add it to the melted butter on the sheet pan, mix together and pat it down.

  3. Step 3/5

    Add the eggplant, scored side down and gently push it into the cheese. Drizzle the tops with olive oil and season with salt. Bake for 17-20 minutes, until the cheese is browned and crisp. Flip, then place back in the oven for 12-14 minutes until tender.

  4. Step 4/5

    Make the topping by adding all ingredients to a bowl and mixing together.

  5. Step 5/5

    Add the eggplant to a plate and top with the topping.

Composition

Ingredients

Types

Dairy, Spices, Vegetables, Oil, Herbs, Vinegar

Ingredients

butter, parmesan cheese, salt, pepper, oregano, garlic powder, eggplant, olive oil, basil, arugula, garlic, red wine vinegar

Allergens

Lactose

Dietetics

Dietary regimen

Vegetarian, Gluten-free, Low-carb

Calories

to inform

Macro nutrients

to inform

Nutritional Information

Minerals

to inform

Vitamins

to inform

Preparation

Time Information

Preparation

10 minutes

Cooking

30 minutes

Overall

40 minutes

Difficulty

Level

Medium (2/4)

Steps

5 steps

Equipments

Utensils

oven, sheet pan, bowl

Appliances

oven

Type

Type

Type Of Dish

Main Course

Occasions

Dinner

Origin

Source

Platform

to inform

Original Creator

to inform

Origin

Cuisine

Italian

Geographic

to inform

Various

Aspect

Texture

Crispy, Tender

Flavors

Salty, Herbaceous

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours, fridge : 2 days, freezer : 1 month