Eggplant Parmesan Caprese

with Warm Tomato Salsa & Fresh Mozzarella

Moderate | 30 min

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Our take on a saucy Italian classic - Eggplant Parmesan, without the fuss. Fire-roasted tomato salsa with capers and balsamic is poured overtop crispy baked panko and parmesan eggplant with melty bocconcini cheese. Balsamic vinaigrette dressed tender spring greens accompany this light and flavourful meal.
Contains: Egg, Milk, Sulphites, Wheat

May Contain: Fish, Mustard, Peanuts, Sesame, Shellfish, Soy, Tree Nuts, other sources of Gluten

What We'll Send

Red Onion Diced 3/8"
Egg Whites
Fresh Basil
Panko Breadcrumbs
Grated Parmesan Cheese
Balsamic Vinegar
Canned Diced Tomatoes
Spice Blend
Granulated Garlic, Italian Seasoning Blend
Allergen Notice: We cannot guarantee the complete absence of food allergens. Our meals are prepared in a facility that contains allergens including tree nuts, peanuts, fish, shellfish, milk, soy, eggs, wheat, barley, rye, oats, triticale, mustard, sesame, and sulphites. Though best practices are used when preparing the meal kits, inadvertent cross-contamination may occur.
Our just-in-time sourcing system may occasionally require us to substitute an ingredient in recipes. Always check the recipe card(s) in your delivery to confirm allergen information.

Nutritional Info Per Serving
Calories 895
Fat 53g
Protein 44g
Carbohydrates 62g

Cooking Directions


Tip: In step 2, be sure to keep your dry breading in a separate bowl from your egg whites. Don't combine into the same bowl.


Prepare Eggplant

  • Turn oven on to 425°F with a rack in the center position and one positioned 6 inches from the top.
  • Line a baking sheet with foil.
  • Grease sheet with ½ tbsp. olive oil.
  • Wash eggplant.
  • Trim ends and cut into ½ inch slices.
  • In a medium bowl, combine breadcrumbs, parmesan cheese, spice blend, and ½ tsp. salt. Mix well.
  • Season to taste with pepper.
  • In a second medium bowl, add egg whites. Beat well using a fork.

Bread Eggplant Parmesan

  • Immerse slices of eggplant into the egg white.
  • Immediately place each eggplant slice in the breadcrumb mixture. Use fingers to press the crumbs into the eggplant.
  • Set each piece on baking sheet and place in the oven on the middle rack.
  • Cook for 15–17 minutes or until coating is crisp and browned.

Prepare Ingredients

  • Wash basil.
  • Pick basil leaves and tear them into 1 inch pieces.
  • Cut bocconcini in half.
  • In a large bowl, combine 2 tbsp. olive oil and season to taste with half of the balsamic vinegar.
  • Season to taste with salt and pepper.
  • Whisk to combine.
  • Add spinach and half of the red onion into bowl.

Prepare Warm Salsa

  • Heat a skillet over medium-high with 1 tbsp. olive oil.
  • Add remaining red onion, diced tomatoes, capers, and season to taste with remaining balsamic vinegar.
  • Bring to a simmer then reduce heat to medium.
  • Cook for 5–6 minutes, until most of the liquid has reduced.
  • Season to taste with pepper.
  • Stir half of the basil into salsa immediately before serving.

Finish Eggplant Parmesean

  • Remove eggplant from oven, and turn heat to broil at 500°F.
  • Divide bocconcini evenly on top of eggplant.
  • Return to oven for 2–3 minutes on the second rack from the top until cheese has melted.
  • Monitor closely to prevent burning.


  • Toss salad in dressing.
  • Divide salad onto serving plates.
  • Lay eggplant parmesan out on top of salad with remaining basil between each piece.
  • Spoon salsa on top.
  • Season to taste with salt and pepper.
  • Garnish with a drizzle of olive oil if desired.
  • Enjoy!

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