Korean Bulgogi Eggplant Parmesan recipe - ingredients, nutrition and when to eat it
This baked eggplant Parmesan layers eggplant, bulgogi, tomato sauce, and cheese. Tender eggplant, savory-sweet bulgogi, and melted, nutty cheese make it a…
This baked eggplant Parmesan layers eggplant, bulgogi, tomato sauce, and cheese. Tender eggplant, savory-sweet bulgogi, and melted, nutty cheese make it a hearty dish. It’s lovely served warm on a summer evening when eggplant is in season.
World cuisine · 45 minutes to cook
Tips: Roast the eggplant first to remove some moisture and keep the sauce from getting watery.
Tips: If the bulgogi is raw, cook it all the way through in a skillet before layering.
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Ingredients (1 serving)
- Eggplant — 150 g
- Bulgogi — 100 g
- Tomato Sauce — 120 g
- Mozzarella — 50 g
- Parmesan — 10 g
- Olive Oil — 1 Tbsp
- Garlic — 1 pc
- Ground Black Pepper — 0.2 tsp