Skip to main content
Fried Eggplant and Garlicky Tomato Sauce

Fried Eggplant and Garlicky Tomato Sauce

with Balsamic-Dressed Salad
3.5(164)
Get Up To 20 Free Meals + Free Sides for Life
Calories
850 kcal
Protein
19g protein
Difficulty
Medium
Allergens:
  • Egg
  • Mustard
  • Barley
  • Milk
  • Oats
  • Rye
  • Sesame
  • Soy
  • Wheat
  • Sulphites
  • May contain traces of allergens
  • Crustaceans
  • Fish
  • Gluten
  • Milk
  • Mustard
  • Sesame
  • Soy
  • Sulphites
  • Wheat
  • Egg
  • Tree nuts
  • Peanuts
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

1 unit(s)

Eggplant

4 tbsp

Mayonnaise

(Contains: Egg, May contain traces of allergens, Mustard, Crustaceans, Fish, Gluten, Milk, Mustard, Sesame, Soy, Sulphites, Wheat)

8 tbsp

Italian Breadcrumbs

(Contains: Barley, May contain traces of allergens, Milk, Oats, Rye, Sesame, Soy, Crustaceans, Egg, Fish, Mustard, Tree nuts, Peanuts, Soy, Sulphites, Wheat)

½ cup

Parmesan Cheese, shredded

(Contains: Milk)

1 unit(s)

Crushed Tomatoes with Garlic and Onion

2 unit(s)

Garlic, cloves

56 g

Spring Mix

½ tbsp

Balsamic Vinegar

(Contains: Mustard, Sesame, Soy, Tree nuts, Wheat, Egg, Fish, Milk, May contain traces of allergens, Sulphites)

28 g

Croutons

(Contains: Soy, Peanuts, Crustaceans, Sesame, Egg, Mustard, Fish, Tree nuts, Sulphites, May contain traces of allergens, Milk, Wheat)

Not included in your delivery

4 tbsp

Oil*

½ tsp

Sugar*

0.13 tsp

Salt*

0.13 tsp

Pepper*

Calories850 kcal
Fat59 g
Saturated Fat12 g
Carbohydrate64 g
Sugar22 g
Dietary Fiber12 g
Protein19 g
Cholesterol40 mg
Sodium1710 mg
Trans Fat0.5 g
Potassium1450 mg
Calcium400 mg
Iron4 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Baking Sheet
Shallow Dish
Aluminum Foil
Large Non-Stick Pan
Measuring Spoons
Medium Pot
Whisk
Medium Bowl

Cooking Steps

Prep eggplant
1
  • Before starting, preheat the broiler to high.
  • Wash and dry all produce.
  • Line a baking sheet with foil, then set aside. (NOTE: Prepare 2 baking sheets for 4 servings.) 
  • To a shallow dish, add breadcrumbs.  
  • Slice eggplant into 1/2-inch rounds. (TIP: Peel eggplant before cutting, if desired.)
  • Coat eggplant on all sides with mayo, then season with salt and pepper. 
  • Working with one piece of eggplant at a time, press both sides into breadcrumb mixture to coat.
Cook eggplant
2
  • Heat a large non-stick pan over medium-high.
  • When hot, add 2 tbsp oil, then half the eggplant. Pan-fry on one side for 2-3 min, until golden. Flip eggplant and add 1 tbsp oil. Pan-fry on the other side for 2-3 min, until golden. (NOTE: Don't overcrowd the pan. Cook in batches for 4 servings, using 3 tbsp oil per batch. Reduce heat to medium, if eggplant is too dark.)
  • Carefully wipe pan clean between batches if necessary.
Broil eggplant
3
  • Transfer eggplant to the prepared baking sheet. 
  • Broil in the middle of the oven for 2-3 min, until eggplant is tender.
Make sauce
4
  • Meanwhile, peel, then mince or great garlic. 
  • Heat a medium pot over medium. When hot, add 1/2 tbsp (1 tbsp) oil, then garlic. Cook for 30 sec, stirring constantly, until fragrant. 
  • Add crushed tomatoes and 1/4 tsp (1/2 tsp) sugar. Cook for 2-3 min, stirring occasionally, until heated through. Season with salt and pepper. 
  • Remove from heat. 
Make salad
5
  • To a medium bowl, whisk together half the balsamic (use all for 4 servings), 1/4 tsp (1/2 tsp) sugar and 1 tbsp (2 tbsp) oil. Season with salt and pepper. 
  • Add spring mix, then set aside. 
Finish and serve
6
  • Divide eggplant between plates, top with tomato sauce. 
  • Toss salad, then divide between plates.
  • Sprinkle over half the Parmesan and croutons over salad.
  • Sprinkle remaining Parmesan over eggplant.