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Eggplant & Pumpkin Parmigiana with Gochujang
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.
Ingredients
Eggplant & Pumpkin Parmigiana with Gochujang
Calculate Dish Cost
Yield
−
+
Price of dish on Menu
Total Cost of Ingredients
RM0.37
Cost per Serving
Food Cost Margin
Roasted Eggplant & Pumpkin
Eggplant, sliced ½ inch thick
/pc
1.0 pc
0%
Pumpkin, sliced ½ inch thick
/g
500.0 g
0%
Salt and Pepper, to taste
/g
5.0 g
0%
Olive Oil
/g
20.0 g
0%
Tomato Sauce (prepared)
Filtered Water
/ml
1000.0 ml
0%
Knorr Napoli Tomato Sauce 750g
/g
160.0 g
0%
Parmigiana Sauce
Knorr Aromat Seasoning Powder 1kg
/g
50.0 g
0%
Garlic, minced
/g
20.0 g
0%
Yellow Onion, minced
/g
50.0 g
0%
Gochujang
/g
50.0 g
0%
Brown Sugar
/g
20.0 g
0%
Basil Leaf, chopped
/g
3.0 g
0%
Oregano, dried
/g
2.0 g
0%
Salt and Pepper
/g
5.0 g
0%
Serving
Parmesan Cheese
/g
85.0 g
0%
Mozzarella Cheese
/g
85.0 g
0%
Basil Leaf, for garnish
/g
0.0 g
0%
Olive Oil, sufficiently
/g
0.0 g
0%
/
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
Parmigiana Sauce
-
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
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.
