Fried Eggplant and Garlicy 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.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
1 unit(s)
Eggplant
4 tbsp
Mayonnaise
(Contains Egg, Mustard May contain Crustaceans, Fish, Gluten, Milk, Mustard, Sesame, Soy, Sulphites, Wheat)
8 tbsp
Italian Breadcrumbs
(Contains Barley, Milk, Oats, Rye, Sesame, Soy, Wheat May contain Crustaceans, Egg, Fish, Mustard, Tree nuts, Peanuts, Soy, Sulphites)
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 Mustard, Sesame, Soy, Tree nuts, Wheat, Egg, Fish, Milk)
28 g
Croutons
(Contains Milk, Wheat May contain Soy, Peanuts, Crustaceans, Sesame, Egg, Mustard, Fish, Tree nuts, Sulphites)
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 ppl.)
- Add breadcrumbs to a shallow dish.
- 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 heat.
- When hot, add 2 tbsp oil, then half the eggplant. Pan-fry on one side until golden-brown, 2-3 min. Flip eggplant and add 1 tbsp oil. Pan-fry until golden brown, 2-3 min. (NOTE: Don't overcrowd the pan. Cook in batches for 4 ppl, 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 until eggplant is tender, 2-3 min.**
- Meanwhile, peel, then mince or great garlic.
- Heat a medium pot over medium heat. When hot, add 1/2 tbsp (1 tbsp), 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 ppl), 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 Parm and croutons over salad.
- Sprinkle remaining Parm over eggplant.
