This wholesome home-made Italian dish made with sliced shallow-fried eggplant, layered with Parmesan, Mozzarella, creamy béchamel and tomato salsa. Topped with béchamel and Parmesan.
INGREDIENTS: Eggplant, Flour, Free Range Eggs, Salt, Extra Virgin Olive Oil, Sunflower Oil, Mozzarella, Parmesan, Garlic, Onion, Bay Leaves, Basil, Sugar, Tomatoes, Nutmeg, Origanum, Black Pepper, Milk, Butter, Cream.
Cooking Instructions
Microwave for 3 – 5 minutes
Remove sleeve & pierce film several times. Place in the centre of the microwave. Heat on 100% power for 3 – 5 minutes. Check that the food is hot throughout.
CAUTION: Sparking may occur if the foil is damaged, dented or if the foil touches the sides of the microwave. If in doubt, decant product.
Oven – 180°C for 8 – 12 minutes
Preheat oven to 180°C. Remove sleeve & film. Container is suitable for oven baking. Place in the middle of the oven. Bake for 8 – 12 minutes until top is bubbling and golden. Check that the food is hot throughout. Cooking instructions are guidelines as all appliances vary.
DEFROST: For best results defrost in the refrigerator overnight OR remove from freezer the same day 2 – 4 hours before use and allow to defrost at room temperature (Do not leave it in direct sunlight).
