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
Roasted Eggplant & Pumpkin
Tomato Sauce (prepared)

Parmigiana Sauce

Serving
Roasted Eggplant & Pumpkin
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Eggplant, sliced ½ inch thick 1.0 pc
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Pumpkin, sliced ½ inch thick 500.0 g
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Salt and Pepper, to taste 5.0 g
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Olive Oil 20.0 g
Tomato Sauce (prepared)
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Filtered Water 1000.0 ml
Parmigiana Sauce
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Garlic, minced 20.0 g
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Yellow Onion, minced 50.0 g
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Gochujang 50.0 g
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Brown Sugar 20.0 g
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Basil Leaf, chopped 3.0 g
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Oregano, dried 2.0 g
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Salt and Pepper 5.0 g
Serving
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Parmesan Cheese 85.0 g
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Mozzarella Cheese 85.0 g
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Basil Leaf, for garnish
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Olive Oil, sufficiently
Preparation
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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.
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Tomato Sauce (prepared)
- Mix water and Knorr Napoli Tomato Sauce together to prepare 720g of tomato sauce.
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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.
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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.