Eggplant Parmesan with Wild Mushroom and Tomato Panzanella
Delivery September 25-29
Get excited for eggplant parmesan! I mean we are, so should you. Sliced eggplant is seasoned, dredged in a breadcrumb and parmesan; then pan sautéed until golden brown. The eggplant is placed on top of a homemade marinara sauce with basil, then topped with more sauce, mozzarella cheese and baked until the cheese melts. Nothing beats a perfect eggplant parmesan. We paired it with a side of the wild mushroom and tomato panzanella salad. This Italian classic salad has the addition of sautéed shiitake mushrooms. You still get the large crunchy croutons that are ready to soak up the extra dressing and the chopped fresh tomatoes. The shiitake mushrooms are sautéed with minced shallots and thyme until golden. The mushrooms are then added to the croutons, tomatoes and mixed greens; then topped with a red wine vinegar, tomato sauce, onion, and basil sauce. The salad is finished with parmesan cheese. What a meatless combo meal!
This meal is ready to warm, assemble, and enjoy.
Ingredients: egg, water, panko bread crumbs, eggplant, basil, parmesan cheese, red pepper flakes, garlic, salt, ricotta cheese, tomato sauce, mozzarella cheese, fontina cheese.
Ingredients: Butter, garlic, thyme, bread, parmesan cheese, salt, pepper, olive oil, shallot, thyme, shiitake mushrooms, salt, pepper, tomato sauce, tomatoes, basil, onion, red wine vinegar, arugula, frisee lettuce, radicchio, cherry tomatoes