Baked Eggplant Parmesan Recipe
Super tasty baked eggplant (aubergine) with rich Hellmann's® Original Mayonnaise, sweet tomatoes, garlic and Parmesan cheese. A big, hearty and warming dish full of flavour.
Feeds
4Person
Preparation time
45Min.
intermediate
Ingredients
- 30 ml (2 Tbsp.) olive oil, divided
- 1 small onion, finely chopped (about 125 g)
- 2 cloves garlic, finely chopped (16 g)
- 30 ml (2 Tbsp.) tomato paste (optional)
- 1 can chopped tomatoes, undrained - (400 g)
- 2 cups loosely packed fresh basil leaves, coarsely torn
- 60 ml (4 Tbsp) Hellmann's Original Mayonnaise, divided
- 4 eggs, beaten
- 2 medium eggplants (800 g) peeled if desired and cut into 1/4 - inch slices
- 2 cups panko bread crumbs or Italian seasoned dry bread crumbs (about 250 g)
- 1 cup grated Parmesan cheese (125 g)
Preparation method
Nutrition
- Vegetarian
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