Eggplant Steak


Thick slices of eggplant layered alternately with a mixture of beef mince, red capsicum, garlic, parsley, parmesan cheese, oregano, salt and pepper, baked in the oven and topped with Rosa’s Napoli sauce and mozzarella cheese.



Serving Size: 6-8 portions



Cooking Instructions:

Preheat oven to 180 degrees fan-forced.

Reheat covered with baking paper (at the base) and foil (on top).

Cook for 30 to 35 minutes.

Cook further uncovered for an additional 5 minutes or until golden brown.

Rest for 10 minutes before serving.

Storage instruction:

Keep it in the fridge for up to 3 days.

Can be frozen at -18c.

Please note: all orders must be in by Sunday at midnight to be processed for the following week.


For every 80$ spent you will receive 1kg of  Delicious Rosa’s Minestrone.  Don’t miss out.