Eggplant Parmesan Caprese

with Warm Tomato Salsa & Fresh Mozzarella

Moderate | 30 min

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Contains: Egg, Milk, Sulphites, and Wheat.

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

What We'll Send

Fire Roasted Tomatoes
Balsamic Vinegar
Capers
Grated Parmesan Cheese
Spinach
Egg Whites
Bocconcini
Red Onion Diced 3/8"
Panko Breadcrumbs
Eggplant
Fresh Basil
Spice Blend
Italian Seasoning Blend, Granulated Garlic
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.

Nutrition
Calories 885
Fat 52g
Protein 45g
Carbohydrates 62g

Cooking Directions

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TIPS: 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.

1

Prepare Eggplant
- Heat oven to 425°F.
- Line a baking sheet with foil.
- Grease sheet with 1/2 tbsp. olive oil.
- Wash eggplant.
- Trim ends and cut into 1/2 inch slices.
- In a medium bowl, combine breadcrumbs, parmesean cheese, spice blend and 1/2 tsp. salt. Mix well.
- Season to taste with pepper.
- Add egg whites to a second medium bowl. Beat well using a fork.

2

Bread Eggplant Parmesean
- Immerse slices of eggplant into the egg whites.
- Immediately place each eggplant slice in the breadcrumb mixture. Use fingers to press 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.

3

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

4

Prepare Warm Salsa
- Heat a skillet over medium-high with 1 tbsp. olive oil.
- Add fire-roasted tomatoes, capers and remaining red onion and balsamic vinegar.
- 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 seving.

5

Finish Eggplant Parmesean
- Remove eggplant from oven, and turn heat to broil at 550°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.

6

Serve
- Toss salad in dressing.
- Divide salad onto serving plates.
- Lay eggplant parmesan 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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