Eggplant & Pumpkin Parmigiana with Gochujang

Unlike the usual, this Parmigiana uses roasted zucchini and eggplant, mixed with a flavourful Gochujang red sauce. This vegetarian recipe can indeed be tasty and healthy— something your guests will remember you for.

Roasted Eggplant & Pumpkin
- On a baking tray, lay out your eggplant and pumpkin slices.
- Drizzle olive oil over them, and season with salt and pepper.
- Roast them in the oven for about 3 minutes. Remove and put aside.
Parmigiana Sauce
- Set your heat to medium. In a pot, add in your cooking oil, and when hot, put in your onions.
- Season with some salt to let the onions sweat.
- Add in your garlic.
- When the onions have caramelized and translucent in color and your garlic become fragrant, pour in your KNORR Tomato Pronto and Gochujang. Let it simmer until it starts bubbling.
- Add in your basil, oregano and brown sugar and mix until the sugar is dissolved.
- Season with pepper and KNORR Aromat Powder needed, give it a mix, then let it cool.
Serving
- Preheat the oven to 350˚F. Grease a cast-iron skillet with Olive Oil.
- Layer the roasted eggplant & pumpkin slices flat in the cast-iron skillet, occasionally spooning some sauce in between and over each layer.
- When the skillet is filled, sprinkle the Mozzarella and Parmesan Cheese over, coating the top evenly.
- Bake in the oven until the cheese melts and starts bubbling.
- Serve on the cast-iron skillet.
- Garnish with a basil leaf on top.