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.
Ingredients
Roasted Eggplant & Pumpkin
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Olive Oil 1 tbsp
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Pumpkin, sliced ½ inch thick 500 g
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Salt and Pepper, to taste
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Eggplant, sliced ½ inch thick 1 item
Parmigiana Sauce
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Olive Oil 2 tbsp
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KNORR Tomato Pronto 720 ml
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Gochujang 2 tbsp
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Brown Sugar 1 tbsp
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Fresh Basil, chopped 1 tsp
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Dried Oregano 1 tsp
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Pepper
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Garlic Clove, minced 4 part
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White Onion, minced 1 item
Serving
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Parmesan Cheese 85 g
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Mozzarella Cheese 85 g
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Basil Leaf, for garnish
Preparation
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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.
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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.
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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.
