Edgy Food
European
Mediterranean
Simple Food
Vegetarian/Vegan

Eggplant Parmigiana with garlic bread and cheese.

(49)

Extra sidedish:

by chef Chris Massiah

19 IN STOCK
  • details
  • nutrition
  • ingredients
  • farms
  • final steps

Story of the Meal

Eggplant is coated in seasoned bread crumbs and egg wash, fried in canola oil; basil and ricotta blended together and egglplant is layered with ricotta blend, mozeralla and parmesean and then baked in the oven

Maincourse
Serving Size 253 g
Calories 723
Fat 58 g
Saturated Fat 12 g
Carbs 38 g
Fiber 5 g
Protein 15 g
Sodium 361 mg
Sugar 6 g

Extra side dish

We use our extra side dishes with seasonal veggies found at the market, so they may change. We try to make a healthy and delicious snack to balance the meal and to make it more fun.
Our side dishes have in between 40-150 KCal each.

Balsamic Vinegar
Bread Crumbs
Canola Oil
Ciabatta
Eggplants
Extra Virgin Olive Oil
Fresh Basil
Garlic
Mozzarella Cheese
Parmesan Cheese
Ricotta Cheese
San Marzano Tomatoes

Meals are delivered chilled

Containers are oven & microwave safe, lid is not safe.

NOTE: Remove the plastic cup from inside the container before heating.

In the Ovenrecommended

1. Preheat to 350F. 2. Remove sleeve and carefully peel back film. 3. Heat up 12 minutes or until heated through. 4. Our chefs suggest plating your meal before enjoying.

Enjoy it cold!

In the Microwave

1. Remove sleeve and peel corner of film to vent. 2. Microwave for 2 mins. 3. Carefully peel back film.

Enjoy it cold!

Community Reviews

(18 COMMENTS)

Christine

03/23/2019

Really enjoyed this!...

Really enjoyed this! Next time I will split it in half, it was enough for two meals for me.

Xinyu

05/18/2018

Very tasty. Quite he...

Very tasty. Quite heavy.

Charlotte

02/01/2018

really great taste! ...

really great taste! I wouldnt change it!

Jordan

01/19/2018

Really enjoyed this ...

Really enjoyed this one!

Julia

10/24/2017

Delicious hearty veg...

Delicious hearty veggie dish

Julia

10/24/2017

Delicious hearty veg...

Delicious hearty veggie food

Stephen

10/08/2017

I Boiled up some li...

I Boiled up some linguine and cut the egg plant into cubes sauté them in butter and olive oil and garlic then tossed it all in hot linguine.

Dorian

07/27/2017

One of the best piec...

One of the best pieces of eggplant parm I've ever had.. I need more!!!

Mara

03/16/2019

Could be a little mo...

Could be a little more of a portion- but overall delicious

Kemar

02/24/2019

Sauce was a little ...

Sauce was a little too heavy

Chaltin

10/12/2017

So good! A very gene...

So good! A very generous portion.

Ariana

05/04/2017

Great flavors! Eggpl...

Great flavors! Eggplant was perfectly cooked. Love the smokiness in the sauce!!

Julia

04/30/2017

good...

good

Hannah

05/24/2017

fine ...

fine

Leslie

03/24/2019

Tasty but somehow th...

Tasty but somehow the texture was fluffy

Karen

09/14/2017

I usually love eggpl...

I usually love eggplant parm. But I did not like this version. It had a spice that didn't work and the cheese..... This is not traditional eggplant parm.

Cancel_My_Subscription_Please

08/15/2017

I do not each cheese...

I do not each cheese as it is not vegan

Judianne

04/28/2019

Absolutely disappoin...

Absolutely disappointed. I will NEVER order this again. Why it had a curry taste...I have no idea.....

From

About

Eggplant Parmigiana with garlic bread and cheese.

(49)

Extra sidedish: 1674

19 IN STOCK
Details Nutrition Ingredients Farms

Story of the meal

Eggplant is coated in seasoned bread crumbs and egg wash, fried in canola oil; basil and ricotta blended together and egglplant is layered with ricotta blend, mozeralla and parmesean and then baked in the oven

Maincourse
Serving Size 253 g
Calories 723
Fat 58 g
Saturated Fat 12 g
Carbs 38 g
Fiber 5 g
Protein 15 g
Sodium 361 mg
Sugar 6 g

Extra Side Dish

We use our extra side dishes with seasonal veggies found at the market, so they may change. We try to make a healthy and delicious snack to balance the meal and to make it more fun.

Our side dishes have in between 40-150 KCal each.

Balsamic Vinegar
Bread Crumbs
Canola Oil
Ciabatta
Eggplants
Extra Virgin Olive Oil
Fresh Basil
Garlic
Mozzarella Cheese
Parmesan Cheese
Ricotta Cheese
San Marzano Tomatoes

Community Reviews (49)

Christine


03/23/2019

Really enjoyed this! Next time I will split it in half, it was enough for two meals for me.

Xinyu


05/18/2018

Very tasty. Quite heavy.

Charlotte


02/01/2018

really great taste! I wouldnt change it!

Jordan


01/19/2018

Really enjoyed this one!

Julia


10/24/2017

Delicious hearty veggie dish

Julia


10/24/2017

Delicious hearty veggie food

Stephen


10/08/2017

I Boiled up some linguine and cut the egg plant into cubes sauté them in butter and olive oil and garlic then tossed it all in hot linguine.

Dorian


07/27/2017

One of the best pieces of eggplant parm I've ever had.. I need more!!!

Mara


03/16/2019

Could be a little more of a portion- but overall delicious

Kemar


02/24/2019

Sauce was a little too heavy

Chaltin


10/12/2017

So good! A very generous portion.

Ariana


05/04/2017

Great flavors! Eggplant was perfectly cooked. Love the smokiness in the sauce!!

Julia


04/30/2017

good

Hannah


05/24/2017

fine

Leslie


03/24/2019

Tasty but somehow the texture was fluffy

Karen


09/14/2017

I usually love eggplant parm. But I did not like this version. It had a spice that didn't work and the cheese..... This is not traditional eggplant parm.

Cancel_My_Subscription_Please


08/15/2017

I do not each cheese as it is not vegan

Judianne


04/28/2019

Absolutely disappointed. I will NEVER order this again. Why it had a curry taste...I have no idea.....

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Follow this meal

Hi !

We are so happy that you love this meal as much as we do. Now that we know it, we will prioritize this meal in next week's menu and let you know.

The CookUnity Team.

welcome Brooke Alpert M.S., R.D., C.D.N.

We'd like to welcome nationally recognized nutrition expert, author and New Yorker Brooke Alpert to our CookUnity.

Brooke received her Masters of Science at New York University and completed her dietetic training at Mt. Sinai Hospital in affiliation with NYU. She is the founder of B Nutritious, a private nutrition counseling and consulting firm located on the Upper East Side.

She will work with our artisan chefs community creating even healthier, tastier, more balanced and conscious meals for you to enjoy.