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Eggplant Parm

Eggplant Parm

November 6, 2024

Prep time: 12-32 minutes

A delicious eggplant parm dinner, minus the hassle and production of actually making eggplant parm. It's ready for you to just pop it in the oven! (Or microwave, if you're in a hurry.)

Thinly sliced, breaded fried eggplant cutlets, layered with shredded mozzarella, basil, and our signature tomato sugo. Served with extra sugo on the side, because we know you like it super saucy ;)

Completing this Fam Fave meal is a side salad of baby romaine lettuce with parm crumble and our Vegan Caesar dressing.

In your bag

  • Eggplant parm & tomato sugo
  • Baby romaine lettuce, vegan Caesar dressing & Parm crumble

At home

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

The Eggplant Parm 

  1. Heat oven to 375°F. 
  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 vegan Caesar dressing all over. 
  3. Mix, mix, mix.
  4. Taste for seasoning, add a little S&P if you want! 

Plate up your parm and salad and enjoy!

That’s it! #Dinnersolved, dinner served.

Meals made day-of, delivered straight to your doorstep

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