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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)
Quick and easy - just heat and eat! Classic eggplant parmigiana with mozzarella and tomato sauce. Side of sautéed vegetable medley.
Step 1Preheat oven to 375°FPlace eggplant parmigiana in oven-proof panor plate (or take plastic off foil container to use)Bake for 15 min
Step 2Boil a large pot of lightly salted waterOnce boiling, throw in vegetable medleyCook for 3-4 min (“blanching”); drain
Step 3Heat large pan over medium heat; add 1 tbsp oilAdd vegetable medley, garlic oil, salt & pepperCook and stir for 3-5 min
Step 4Plate and serveBuon Appetito!