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Eggplant Parm

Eggplant Parm

Prep time: 25-30 minutes or 10-15 minutes (depending on method!)

Oh hi there, fellow hungry WECO-ers! It’s a given we’re all hungry, right? Like, absolutely stahhhhvin’. Famished. And what a great night to be feeling that way— because it’s time to enjoy our timeless and ever-so-beloved eggplant parm. That extra side of tomato sugo was added to help ensure there’s plenty of sauce to get lost in. And to dip your focaccia in. That too. Turn on your Dean Martin, your oven too, and prepare yourselves for layered, cheesy, saucy, eggplant heaven.

In your bag

  • Eggplant parm & tomato sugo
  • Baby gem lettuce, buttermilk ranch dressing & Parm crumble
  • Rosemary focaccia

At home

  • Casserole dish
  • Mixing bowl
  • Sheet tray
  • Microwave-safe plate (optional)

The Eggplant Parm 

  1. Heat oven to 375F. 
  2. Grab your chef’s knife and cut your eggplant parms in half. Crazy, we know! This is Chef Matt’s method to ensure your parm is heated all the way through :)
  3. Lay your parm halves in the casserole dish and pour tomato sugo all over. Pop it in the oven!
  4. Set a timer for 25 minutes. Once your timer dings, take a peek and see how it looks! Ooey-gooey and good to go? Sweet! Need more time? Toss it back in for another 5-10 minutes or until warmed through.
  5. Pro Tip! If in a real rush, pop the eggplant parm in the microwave to take the chill off. Then finish in the oven for 8-10 minutes.

The Salad

  1. Grab your lettuce and give it a chop.
  2. Toss the greens in a bowl with Parm crumble and drizzle that buttermilk ranch dressing all over. 
  3. Mix, mix, mix.
  4. Taste for seasoning, add a little S&P if you want! 

The Focaccia

  1. This one is easy peasy. With 7-ish minutes left on your eggplant parm, pop the focaccia on a sheet tray to get it all nice and warm. The toaster oven works too!

Plate up your parm and salad, and nestle in a piece of focaccia. You’re going to need it to swipe up that sugo :)

That’s it! #Dinnersolved, dinner served.
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