Eggplant Parmesan
with Mozzarella and Italian Salad
There is nothing better than super tender eggplant Parm. Fried to perfection and served with a tangy simple salad.
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
1 pièce(s)
Aubergine
4 cs
Mayonnaise
(Contient Oeuf, Moutarde Peut contenir Crustacés, Poisson, Gluten, Lait, Moutarde, Sésame, Soya, Sulfites, Blé)
8 cs
Chapelure italienne
(Contient Orge, Lait, Avoine, Seigle, Sésame, Soya, Blé Peut contenir Crustacés, Oeuf, Poisson, Moutarde, Noix, Arachides, Soya, Sulfites)
½ tasse(s)
Parmesan, râpé grossièrement
(Contient Lait)
1 pièce(s)
Tomates broyées à l'ail et aux oignons
2 pièce(s)
Gousses d'ail
56 g
Mélange printanier
½ cs
Vinaigre balsamique
(Contient Sulfites Peut contenir Moutarde, Sésame, Soya, Noix, Blé, Oeuf, Poisson, Lait)
28 g
Croûtons
(Contient Lait, Blé Peut contenir Soya, Arachides, Crustacés, Sésame, Oeuf, Moutarde, Poisson, Noix, Sulfites)
Pas inclus dans votre livraison
4 cs
Huile*
½ cc
Sucre*
0.13 cc
Sel*
0.13 cc
Poivre*
Informations nutritionnelles
Ustensiles
Instructions
- 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.)
- Transfer eggplant to the prepared baking sheet.
- Broil in the middle of the oven until eggplant is tender, 5-7 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 slightly thickened. Season with salt and pepper.
- Remove from heat.
- Halve tomatoes.
- 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 croutons over salad.
- Sprinkle remaining Parm over eggplant.