Sheet Pan Eggplant Parmesan, Cayman Mixed Greens & Balsamic Dressing

COOK TIME - 30-40min
2 SERVINGS

One of Chef Mo’s favourite dishes, this sheet pan version comes together in a snap packing tons of flavour & convenience. Served with local hydroponic greens tossed with roasted pumpkin & red peppers & our house balsamic dressing, this is a wonderful meatless meal that doesn’t lack in taste. 

Nutrition PER SERVING
Calories 750 kcal
Fat 17.0 g
Protein 18.0 g
Carbohydrate 16.2 g
Sodium 748 mg
Sheet Pan Eggplant Parmesan
Vegetarian

fresh ingredients

IN THE KIT

  • 10 oz
    eggplant
  • 2 pcs
    eggs
  • 1 oz
    garlic/onion blend
  • 20 oz
    seasoned panko breadcrumb
  • 8 oz
    seasoned panko breadcrumb
  • 8 oz
    parmesan cheese
  • 14 oz
    can tomato sauce
  • 2 oz
    house Italian seasoning
  • 4 oz
    buffalo mozzarella
  • 2 oz
    fresh basil
  • 6 oz
    mixed salad greens
  • 2 oz
    grape tomatoes
  • 4 oz
    bell pepper
  • 4 oz
    balsamic dressing

Not Included

Olive oil

Salt & pepper

 

Kitchen Items Needed

Baking sheet lined with parchment paper OR foil drizzled with olive oil 

Medium bowl

Small bowl

Plate

Shallow dish for egg dip 

Small pot 

Can opener

cook along

INSTRUCTIONS

Prep

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.

1Make Sauce

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. 

2Prepare Eggplant

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.

3Bake

Bake in the preheated oven for 15 minutes, flip the slices, then bake for an additional 10 minutes on the other side. 

4Finish

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. 

5Serve

Divide eggplant between two plates, sprinkle with basil & serve with salad.