IN THE KIT
1 ozgarlic/onion blend
20 ozseasoned panko breadcrumb
8 ozseasoned panko breadcrumb
8 ozparmesan cheese
14 ozcan tomato sauce
2 ozhouse Italian seasoning
4 ozbuffalo mozzarella
2 ozfresh basil
6 ozmixed salad greens
2 ozgrape tomatoes
4 ozbell pepper
4 ozbalsamic dressing
Salt & pepper
Kitchen Items Needed
Baking sheet lined with parchment paper OR foil drizzled with olive oil
Shallow dish for egg dip
Preheat your oven to 400°F;
Slice eggplant into ¼ inch rounds;
Core & thinly slice bell pepper;
Cut baby tomatoes in half;
Remove leaves from stem & roughly chop basil;
Break buffalo mozzarella into bite size pieces.
Add a drizzle of olive oil to saucepan & warm over medium high heat. Add garlic/onion blend, cook for 30 seconds until fragrant. Empty tomato sauce into saucepan. Bring to a simmer, add Italian seasoning. Cook for 5 minutes, season with a pinch of salt & pepper, turn off heat, set aside to cool.
Combine the panko breadcrumbs & a pinch of salt & pepper in a shallow dish. In a separate bowl, lightly beat the eggs with a splash of water.
Dip the eggplant slices in the egg, then the breadcrumb mixture, pressing the breadcrumbs onto the eggplant to evenly coat both sides.
Place the breaded eggplant in a single layer on the baking sheet.
Bake in the preheated oven for 15 minutes, flip the slices, then bake for an additional 10 minutes on the other side.
Spoon sauce onto each slice & top with parmesan & buffalo mozzarella cheese.. Return to the oven & continue baking for an additional 10 minutes, or until the cheese is melted. In a large bowl, toss salad greens, sliced peppers & tomatoes with balsamic dressing.
Divide eggplant between two plates, sprinkle with basil & serve with salad.