In Your Mise Box:
Eggplant Parmigiana, Vegetable Medley, Garlic Oil
From Your Kitchen:
Oven, Large Pot, Large Pan, Cooking Oil, Salt, Pepper
Storage Instructions:
Eggplant Parmigiana – Refrigerator (1 week), Freezer (3 months)
Vegetable Medley – Refrigerator (3-5 days)
Step 1
Preheat oven to 375°F
Place eggplant parmigiana in oven-proof pan
or plate (or take plastic off foil container to use)
Bake for 15 min
Step 2
Boil a large pot of lightly salted water
Once boiling, throw in vegetable medley
Cook for 3-4 min (“blanching”); drain
Step 3
Heat large pan over medium heat; add 1 tbsp oil
Add vegetable medley, garlic oil, salt & pepper
Cook and stir for 3-5 min
Step 4
Plate and serve
Buon Appetito!
