Baked Eggplant Parmesan with Broccolini

  • $12.50

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Picture our baked eggplant parmesan as a healthy spin on a classic lasagna. We layer thinly sliced eggplant with creamy ricotta and our oven-roasted tomato sauce. Our sauce is housemade with plum tomatoes, garlic, Italian seasonings, date paste and tomato paste. This dish comes with two in-season favorites, broccolini and acorn squash. We top it all off with some parmesan cheese! Our acorn squash is sourced locally from Driftless Breeze, located in Fennimore, WI. 

Disclaimer: There may be variabilities in cooking time based on equipment used. Always test for temperature until the meal is warmed to your liking. This dish is best heated in the oven. Oven: heat to 350 degrees. Remove plastic film and broccolini from the container before cooking. Place container on a sheet pan and bake for 10-15 minutes or until warm throughout. Add in broccolini and heat for another 5 minutes.

Microwave: Remove plastic film from container and microwave dish for 2 minutes. Continue to cook in 20 second increments or until warm throughout.

Eggplant, parmesan cheese, almond flour, broccolini, acorn squash, kite hill almond ricotta, oven roasted tomato sauce: plum tomatoes, garlic, italian seasoning, date paste, salt, pepper, olive oil and tomato paste (Allergens: Nuts and dairy)
Ingredients may change due to market availability. Please email support@cookedchicago.com if you have questions about allergies.
  • Calories: 230
  • Fat: 9g
  • Carbohydrates: 33g
  • Protein: 9g
  • Sodium: 135mg
Nutrition facts are an estimate. At Cooked we strive to offer generous portions. Each meal is packed by hand and actual serving sizes may vary. Nutritional info may exclude marinades and brines.