Eggplant Parmesan-Style
with Italian Salad
There is nothing better than super tender eggplant Parm. Fried to perfection and served with a tangy simple salad.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
1 unit(s)
Eggplant
2 tbsp
Mayonnaise
(Contains Egg, Mustard May contain Crustaceans, Fish, Gluten, Milk, Mustard, Sesame, Soy, Sulphites, Wheat)
8 tbsp
Italian Breadcrumbs
(Contains Barley, Milk, Oats, Rye, Sesame, Soy, Wheat May contain Crustaceans, Egg, Fish, Mustard, Tree nuts, Peanuts, Soy, Sulphites)
¼ cup
Parmesan Cheese, shredded
(Contains Milk)
1 unit(s)
Crushed Tomatoes with Garlic and Onion
4 g
Chili Flakes
(May contain Sulphites, Tree nuts, Mustard, Soy, Milk, Sesame, Triticale, Wheat, Peanuts)
56 g
Spring Mix
113 g
Baby Tomatoes
1 tbsp
Balsamic Vinegar
(Contains Sulphites)
Not included in your delivery
4 tbsp
Oil*
¼ tsp
Sugar*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Line a baking sheet with foil, then set aside. (NOTE: Prepare 2 baking sheets for 4 ppl.)
- Add breadcrumbs to a shallow dish.
- Slice eggplant into 1/2-inch pieces. Season with salt and pepper.
- Coat eggplant on all sides with mayo.
- Working with one piece of eggplant at a time, press both sides into breadcrumbs to coat completely.
- Heat a large non-stick pan over medium-high heat.
- When hot, add 2 tbsp oil, then eggplant. Pan-fry on one side until golden-brown, 2-3 min. Flip eggplant and add 1 tbsp oil. Pan-fry until golden brown, 2-3 min. (NOTE: Don't overcrowd the pan. Cook in batches for 4 ppl, using 3 tbsp oil per batch.)
- Transfer eggplant to the prepared baking sheet. Spread over crushed tomatoes, then sprinkle Parmesan over top.
- Broil in the middle of the oven until cheese is golden and eggplant is tender, 2-3 min.**
- Meanwhile, halve tomatoes.
- To a medium bowl, whisk together balsamic, 1/4 tsp (1/2 tsp) sugar and 1 tbsp (2 tbsp) oil. Season with salt and pepper.
- Add spring mix and tomatoes.
- Divide eggplant between plates.
- Toss salad, then divide between plates.
- Sprinkle chili flakes over eggplant Parm.
