Cheesy Eggplant Parmigiana with Caldereta Sauce

Pour your delicious caldereta sauce over crispy cheesy breaded eggplant.

10 - 15 mins
5 - 10 people

Product use: Eden Original , Eden MeltSarap

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Ingredients

50G EDEN CHESSE ORIGINAL, GRATED  

50G EDEN MELTSARAP, GRATED  

200GEGGPLANT, GRILLED AND PEELED  

200G GROUND BEEF  

100G ONION, CHOPPED  

30G GARLIC, CHOPPED  

1 PACK KALDERETA SAUCE MIX POWDER  

30G RED BELL PEPPER, MEDIUM DICED  

30G CARROTS AND POTATOES, MEDIUM DICED  

EGGS  

FLOUR  

BREADCRUMBS  

Product Used:

Method:

In a pan, sauté onion and garlic until translucent. Add in the grilled eggplant and grated Kraft Eden Cheese Original. Mix well and set aside.

Coat the chicken with flour, dip it in beaten eggs, and roll in breadcrumbs.

Heat the oil and fry until golden brown. Set aside. Prepare the caldereta sauce according to the packaging instructions.

Place the caldereta sauce on the plate and put the eggplant.

Top with grated Eden Meltsarap and broil until brown and melted.