Eggplant Parm Sandwiches

Name: Eggplant Parm Sandwiches on Brioche Buns with Crispy Baby Broccoli
Total time: 40 min
Yield: 2
Cuisine: North America
Ingredients: 1 unit Eggplant; 1 unit Yellow Onion; 2 clove Garlic; 6 ounce Baby Broccoli; 4 ounce Fresh Mozzarella; 1 teaspoon Italian Seasoning; 1 box Crushed Tomatoes; 2 unit Brioche Buns; 4 teaspoon Olive Oil; ½ teaspoon Sugar; Salt; Pepper

on Brioche Buns with Crispy Baby Broccoli

Recipe Development TeamPublished on August 03, 2017

3.7

(319 customers rated)

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Eggplant Parmesan sandwiches are a heartwarming recipe if ever there was one. The way your fingers hug the bread, then how the bread hugs the ingredients inside, and the cheese and sauce hug the eggplant—it’s like a bundle of love in your hands. And with vitamin A- and C-rich baby broccoli on the side, you have yet another reason to feel good vibes as you reach in for a big bite.

Allergens:

Milk

•Wheat

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time40 minutes

Prep Time

DifficultyEasy

Ingredients

serving amount

1 unit

Eggplant

1 unit

Yellow Onion

2 clove

Garlic

6 ounce

Baby Broccoli

4 ounce

Fresh Mozzarella

(Contains: Milk)

1 teaspoon

Italian Seasoning

1 box

Crushed Tomatoes

2 unit

Brioche Buns

(Contains: Wheat)

Not included in your delivery

4 teaspoon

Olive Oil

½ teaspoon

Sugar

Salt

Pepper

Nutrition Values

/ per serving

Energy (kJ)2720 kJ

Calories650 kcal

Fat29 g

Saturated Fat11 g

Carbohydrate80 g

Sugar26 g

Dietary Fiber14 g

Protein26 g

Cholesterol55 mg

Sodium920 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Baking Sheet

•Large Pan

Instructions

Wash and dry all produce. Preheat broiler to high or oven to 500 degrees, adjusting racks so that one is positioned directly beneath flame and other is in position furthest away. Slice eggplant into ½-inch-thick rounds. Halve, peel, and finely dice onion. Mince garlic. Cut baby broccoli lengthwise into thin sticks. Thinly slice mozzarella.

Brush eggplant all over with a large drizzle of olive oil. Season with salt and pepper. Place on a baking sheet in a single layer. Broil (or bake) on rack closest to flame until browned and tender, 15-20 minutes, flipping halfway through.

Meanwhile, heat a drizzle of olive oil in a large pan over medium heat. Add onion and 1 tsp Italian seasoning (we sent more). Cook, tossing, until translucent, 3-4 minutes. Toss in garlic and cook until fragrant, 2 minutes. Stir in tomatoes, ½ tsp sugar, and ¼ cup water. Let simmer until eggplant is ready. Season with salt and pepper.

Toss baby broccoli on another baking sheet with a drizzle of olive oil and a pinch of salt and pepper. Roast in oven on rack furthest away from flame until tender and crisped at edges, 10-12 minutes.

Remove eggplant from oven once done. Spread a little bit of sauce on top of each slice, then top with mozzarella. Return to broiler (or oven) and continue broiling until mozzarella is browned in spots and melted, about 5 minutes.

Split buns in half. Toast in oven until lightly toasted, about 2 minutes (you can add the buns to the same sheet as the baby broccoli). Fill buns with eggplant slices. Serve with baby broccoli to the side.