The peeps have spoken! And they said, “more sauce!” So we listened (of course!) With your eggplant parm tonight you’ll find a container of tomato sugo, which you’ll add to your eggplant parm to create the perfect sauce to eggplant ratio. And what is the perfect sauce to eggplant ratio, you ask? Well that, my friend, is up to you! Ah, the beauty of a WECO dinner, ready for you to customize for yourself! As if custom eggplant parm isn’t enough already, you’ve got a side salad with homemade buttermilk ranch dressing and focaccia as well. This dish is an absolute fave of our marketing queen, Melanie, so hopefully the sugo upgrade gets her (and your) seal of approval 🙂

What’s in your bag:

-Eggplant parm!

-Tomato sugo

-Baby gem lettuce

-Parm crumble 

-Buttermilk ranch dressing 

-Focaccia

What you’ll need from home:

-Salt and pepper

-Sheet tray

-Mixing bowl

-Casserole dish
-Aluminum foil

-Cutting board

Total prep time: 25 minutes

The Eggplant Parm 

1. Set your oven to 350F. Once preheated, place your eggplant parm in the casserole dish, pour your tomato sugo all over, cover with aluminum foil, and pop it in the oven.
2. Set a timer for 20 minutes while you prep the rest of dinner. Once your timer dings, remove the aluminum foil and heat for another 5 minutes.

The Salad

1. Grab your baby gem lettuce and chop it to your desired size on your cutting board.
2. Toss your greens in a bowl with the parm crumble, season with salt and pepper, and drizzle the dressing all over. 
3. Mix it up and shake it up! 
4. Taste for seasoning,  add salt and peppa if you need, and plate. 

The Focaccia

1. This one is easy peasy. With 7ish minutes left on your eggplant parm, pop the focaccia on a sheet tray to get all nice and toasty. The toaster works too!
2. Rip it, slice it, do whatever you want with it. Just make sure to leave extra for sopping up all the extra tomato sugo (that is, if you haven’t licked the container clean).

That’s it! Dinner solved, dinner served. #weareWECO