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Eggplant Parmigiana

  • 15 min
  • Contains Gluten
  • Contains Dairy
  • Nut-Free

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)

Eggplant Parmigiana

Quick and easy - just heat and eat! Classic eggplant parmigiana with mozzarella and tomato sauce. Side of sautéed vegetable medley.

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!