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SB Meal Kit Crispy Baked Eggplant
SB Meal Kit Crispy Baked Eggplant
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SB Meal Kit Crispy Baked Eggplant

74.35 oz
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Ahold® Meal Kit Crispy Baked Eggplant.

With Spaghetti And Sauteed Zucchini.

A twist on a comfort food classic, this eggplant dish crisps up in the oven with a layer of crunchy bread crumbs. Serve over spaghetti with freshly sauteed zucchini on the side.

Savory™.

Fast, Fresh And Easy.

Recipe Inside.

Prepare & Cook In 35 mins Or Less!

Serves 2.

Net Wt 74.35 OZ (4 LB 10.35 OZ) 2.10kg.


Ingredients

Cooked Spaghetti (Water, Pasta [Semolina, Niacin, Ferrous Sulfate {Iron}, Thiamine Mononitrate, Riboflavin, Folic Acid]), Eggplant, Tomato, Sauce (Tomato Concentrate [Water, Tomato Paste], Salt, Onion Powder, Garlic Powder, Citric Acid, Natural Flavors, Dried Bell Pepper), Italian Style Tomatoes (Tomatoes, Tomato Juice, Soybean Oil, Sugar, Salt, Dried Onion, Dried Garlic, Oregano, Basil, Calcium Chloride, Citric Acid, Olive Oil, Natural Flavors), Zucchini, Onion, Parmesan Cheese (Parmesan Cheese [Milk, Cheese Culture, Salt, Enzymes], Potato Starch And Powdered Cellulose [To Prevent Caking], Natamycin [A Natural Mold Inhibitor]), Bread Crumbs (Wheat, Flour, Contains 2% Or Less Of The Following: Sugar, Yeast, Soybean Oil, Salt), Garlic.


Warnings

Contains milk, wheat.


Directions

Keep refrigerated.

Tool needed:

1 Cutting board.

1 Chef's knife.

1 Vegetable peeler.

1 Spoon.

1 Medium saute pan.

1 Medium sauce pan.

1 Square baking dish.

Foil.

Prep time: 5 minutes.

Cook time: 30 minutes.

Ready in: 35 minutes.

Prep:

1. Thoroughly wash and dry whole produce.

2. Garlic - Finely chop.

3. Zucchini - Slice in half lengthwise and then into 1/4" half-moon slices.

4. Eggplant - Peel and slice in 1/2" rounds.

Cooking instructions:

1. Preheat the oven to 375°F.

2. Heat a saute pan over medium-high heat. Heat 1 tablespoon of olive oil in pan and add the eggplant. Cook for 2-3 minutes on each side or until lightly browned.

3. In the square baking dish, combine the garlic, white onions, diced tomatoes, and tomato sauce. Layer the eggplant over the sauce, slightly overlapping each piece.

4. Cover the pan with foil and place inside the oven. Bake for 10 minutes.

5. Bring 2-3 quarts of water to a boil in a sauce pan. Cook half the box of pasta as directed on the package.

6. Remove the foil from baking dish, and sprinkle breadcrumbs and Parmesan cheese over the eggplant slices. Place back into the oven and bake for an additional 5-10 minutes, uncovered.

7. As the eggplant finishes cooking, using the saute pan, heat 1 tablespoon of olive oil over medium-high heat. Add the zucchini slices to the pan and cook for 3-4 minutes.

Serve: Divide spaghetti between two plates. Top the pasta with half of the eggplant Parmesan and sauce. Serve with the sauteed zucchini.

Nutrition Facts

Serving Size 0.5 meal as prepared
Servings Per Container About 2
  • Amount Per Serving
  • Calories 620
  • % Daily Value
    • Total Fat 7g
      11%
    • Saturated Fat 3g
      15%
    • Trans Fat 0g
    • Cholesterol 10mg
      3%
    • Sodium 980mg
      41%
    • Total Carbohydrate 114g
      38%
    • Dietary Fiber 12g
      48%
    • Sugars 20g
    • Protein 26g
Percent Daily Values are based on a 2,000 calorie diet.

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