Eggplant Parmesan

Layered with saucy tomatoes and fresh mozzarella, this eggplant parm is fully loaded with gooey nostalgia. Round out the dish with pre-cooked pasta to get dinner on the table fast.

What You Get

Eggplant 

Garlic 

Basil 

Fresh mozzarella cheese 

Panko bread crumbs 

Grated Parmesan cheese

Crushed tomatoes 

Cooked pasta 

What You’ll Need

Olive oil

Salt and freshly ground pepper

Chile flakes (optional) 

Makes 4 servings

Active Time: 20 minutes 

Total Time: 40 minutes 

Step 1

Preheat the oven to 425°F. Grease a square baking dish (9 x 9 inches) with olive oil.

Step 2 

Cut the eggplant into thick rounds (about ½-inch thick) and season with salt on both sides. Mince 1 or 2 cloves of garlic. Pick the basil leaves and toss the stems. Drain and slice the mozzarella. In a small bowl, stir together ½ cup of the panko, ¼ cup of the Parmesan, and 1 tablespoon olive oil. 

Step 3 

In a large cast-iron or nonstick frying pan over medium-high heat, warm ¼ cup olive oil. Working in batches if necessary, fry the eggplant until browned on both sides, about 5 minutes per side. Transfer the eggplant to the prepared pan. Cover with 1½ cups of the crushed tomatoes and scatter with the garlic and basil, and chile flakes to taste. Top with the mozzarella and season with salt. Sprinkle with the panko mixture. Transfer the pan to the oven and bake until golden and bubbly, 15 to 20 minutes. 

Step 4

Just before serving, reheat the pasta in the microwave until warmed through, 1 to 2 minutes. 

Step 5

Heap the pasta on plates, and scoop the eggplant parmesan on the side. Drizzle lightly with olive oil, grind with pepper, and serve warm.

Contains: milk, wheat.