Eggplant Potato Parmigiana (Bake at Home)

This mildly spicy, vegetarian and gluten friendly dish is delish! Comes frozen, ready to bake at home. See details for cooking instructions.

Baking your Parmigiana to Perfection

1. Defrost the parmigiana in the fridge for a maximum of 24 hours or defrost on the kitchen counter for a couple of hours.
2.  Preheat the oven to 200°C, remove the white paper-lid of the parmigiana and cover it  with grease proof paper
3. Bake fan force for around 35 - 40 minutes. 
4. Once you see it is sizzling, uncover it and continue  baking for another 10  minutes until the cheese is a nice golden colour.
5. The parmigiana should be piping hot in the centre. Check by inserting a metal skewer or knife into the centre for 15 seconds  -if the tip is too hot to touch when removed, it is ready!  You can also use a thermometer to see if it is 72°C in the centre.
6. Let it rest 5 minutes on the cooling tray before you serve. Bon appetit!

Baking From Frozen: Place in the oven (covered as above) while the oven is heating up. For small size, add 20 mins to the first step, for a large add 30 mins.  

Ingredients

Eggplant, potato, mozzarella, parmesan, walnuts, peeled tomato, onion, capsicum, garlic, butter, basil, and an assortment of delicious herbs and spices

 Gluten free pastry : Maize Starch, Soya Flour, Rice Starch, Potato Starch.

Allergens: Milk, Walnut, soy