Fried Eggplant and Garlicky Tomato Sauce
with Balsamic-Dressed Salad
There is nothing better than super tender eggplant Parm. Fried to perfection and served with a tangy simple salad.
Ingredients: Eggplant • Crushed tomatoes (crushed tomatoes, tomato puree, tomato paste, water, diced tomatoes, onion, garlic, salt, sugar, citric acid) • Mayonnaise (canola and/or soy oil, liquid whole egg, frozen egg yolk, water, salt, sugar, vinegar, concentrated lemon juice, spice extract, mustard, lactic acid, calcium disodium EDTA) (mustard, egg) • Parmesan cheese (pasteurized milk, modified milk ingredients, water, modified corn starch and/or potato starch, cheese (milk, bacterial culture, salt, microbial enzyme, lipase), salt, citric acid, sodium phosphate, lactic acid, flavour, sodium citrate, potassium sorbate, caramel colour, beta-carotene, anticaking blend (potato starch, corn starch, dextrose, calcium sulfate, cellulose, natamycin, enzyme)) (milk) • Spring mix (lolla rosa multi-leaf lettuce, red flash red oak lettuce, red leaf multi-leaf lettuce, green oak lettuce, bally hoo tango lettuce) • Italian breadcrumbs (toasted bread crumbs [enriched flour, (wheat flour, malted barley, niacin, ferrous sulfate, thiamine mononitrate, riboflavin, folic acid), high fructose corn syrup, corn syrup, partially hydrogenated vegetable oil, water, yeast, salt, sugars (brown sugar, honey, molasses, sugar, dextrose), wheat gluten, whey, soy flour, rye flour, corn flour, oat bran, corn meal, cornstarch, rice flour, potato flour, butter, dough conditioners (mono and diglycerides, sodium and/or calcium stearoyl lactylate, soy lethicin, calcium carbonate, ascorbic acid), yeast nutrients (ammonium sulfate, calcium sulfate, monocalcium phosphate), distilled vinegar, skim milk, buttermilk, citric acid, grain vinegar, datem, potassium iodate, guar gum, calcium phosphate, lactic acid, calcium propionate, potassium sorbate, sesame seeds], salt, imported pecorino romano cheese (sheep’s milk, salt, rennet), spices, natural & artificial flavor, garlic, onion and parsley) (barley, milk, oats, rye, sesame, soy, wheat) • Croutons (wheat flour, vegetable oil, sugars (sugar, lactose), rice flour, salt, yeast, garlic powder, herbs, yeast extract, natural flavor (contains milk), silica, tricalcium phosphate) (milk, wheat) • Balsamic vinegar (wine vinegar, cooked grape must, grape juice concentrate, caramel colour, natural flavour, sulphites) (sulphites) • Garlic.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit(s)
Eggplant
4 tbsp
Mayonnaise
(Contains: Egg, Mustard May contain traces of: Crustaceans, Fish, Gluten, Milk, Mustard, Sesame, Soy, Sulphites, Wheat)
8 tbsp
Italian Breadcrumbs
(Contains: Barley, Milk, Oats, Rye, Sesame, Soy, Wheat May contain traces of: Crustaceans, Fish, Mustard, Soy, Sulphites, Egg, Tree nuts, Peanuts)
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: Sulphites May contain traces of: Fish, Milk, Mustard, Sesame, Soy, Wheat, Egg, Tree nuts)
28 g
Croutons
(Contains: Milk, Wheat May contain traces of: Crustaceans, Fish, Mustard, Sesame, Soy, Sulphites, Egg, Tree nuts, Peanuts)
Not included in your delivery
4 tbsp
Oil*
½ tsp
Sugar*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- 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.
- 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.
- Transfer eggplant to the prepared baking sheet.
- Broil in the middle of the oven for 2-3 min, until eggplant is tender.
- 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.
- 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.
- 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.
