Eggplant & Pumpkin Parmigiana with Gochujang

Name: Eggplant & Pumpkin Parmigiana with Gochujang
Yield: 3
Ingredients: 1.0pc Eggplant, sliced ½ inch thick; 500.0g Pumpkin, sliced ½ inch thick; 5.0g Salt and Pepper, to taste; 20.0g Olive Oil; 1000.0ml Filtered Water; 160.0g Knorr Napoli Tomato Sauce 750g; 50.0g Knorr Aromat Seasoning Powder 1kg; 20.0g Garlic, minced; 50.0g Yellow Onion, minced; 50.0g Gochujang; 20.0g Brown Sugar; 3.0g Basil Leaf, chopped; 2.0g Oregano, dried; 5.0g Salt and Pepper; 85.0g Parmesan Cheese; 85.0g Mozzarella Cheese; 0.0g Basil Leaf, for garnish; 0.0g Olive Oil, sufficiently

Unlike the usual, this parmigiana uses roasted pumpkin 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.

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Roasted Eggplant & Pumpkin

Eggplant, sliced ½ inch thick 1.0 pc
Pumpkin, sliced ½ inch thick 500.0 g
Salt and Pepper, to taste 5.0 g
Olive Oil 20.0 g

Tomato Sauce (prepared)

Filtered Water 1000.0 ml
Knorr Napoli Tomato Sauce 750g 160.0 g

Parmigiana Sauce

Knorr Aromat Seasoning Powder 1kg 50.0 g
Garlic, minced 20.0 g
Yellow Onion, minced 50.0 g
Gochujang 50.0 g
Brown Sugar 20.0 g
Basil Leaf, chopped 3.0 g
Oregano, dried 2.0 g
Salt and Pepper 5.0 g

Serving

Parmesan Cheese 85.0 g
Mozzarella Cheese 85.0 g
Basil Leaf, for garnish
Olive Oil, sufficiently

Western

Main Course

Vegetables

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Preparation

Roasted Eggplant & Pumpkin
- On a baking tray, lay out eggplant and pumpkin slices.
- Drizzle olive oil over them, and season with salt and pepper.
- Roast them in the preheated oven for 3 minutes. Remove and set aside.
Tomato Sauce (prepared)
- Mix water and Knorr Napoli Tomato Sauce together to prepare 720g of tomato sauce.
Parmigiana Sauce
- Set your heat to medium. In a pot, add in olive oil and put in onions.
- Season with salt to let the onions sweat.
- Add in garlic.
- When the onions have caramelised and are translucent in colour, and the garlic has become fragrant, pour in the prepared tomato sauce and gochujang. Let it simmer until bubbling.
- Add in basil, oregano and brown sugar, and stir well.
- Season with pepper and Knorr Aromat Powder, stir well, and let it cool.
Serving
- Preheat the oven to 350°F, and grease a cast-iron skillet with olive oil.
- Layer the roasted eggplant & pumpkin slices flat in the cast-iron skillet.
- Pour over parmigiana sauce in between and over each layer.
- Sprinkle mozzarella cheese and parmesan cheese on top evenly.
- Bake in the oven until the cheese melts and starts bubbling.
- Serve on the cast-iron skillet and garnish with basil leaf on top.