Ready in 90 min.
- 25 g Emborg Butter
- 120 g Emborg Parmigiano Reggiano
- 200 ml Emborg Pasta Cream
- 1 tbsp Salt
- 2 tins of peeled chopped Tomatoes
- 100 g Breadcrumbs
- 1 handful Basil
Eggplant Bake is perfect as a side-dish to include at the dinner table. Try it by following these simple steps:
Cut the aubergine into long sticks approx. 10 cm long, fry them in Emborg butter and drizzle with salt.
Place in an ovenproof dish and top with chopped tomatoes and the pasta cream.
Mix breadcrumbs, chopped basil and Emborg Italian Parmigiano Reggiano.
Top the dish with the mixture and bake in the oven for 40 minutes at 200 °C.