AUBERGINE & COURGETTE PARMIGIANA

 
 
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A TASTE OF ITALY

Founded in Southern Italy, the vegetarian parmigiana layers sweet crushed tomatoes between fried courgette and aubergine sealed in natural rapeseed oil. Ours is a fresh Mediterranean twist on a classic.

To balance the acidity of the tomatoes and natural bitterness of the aubergine, our chefs add sweet, tender roasted piquillo peppers, a splash of white wine, and a crunchy topping of grated Italian-style cheese and breadcrumbs.

Perfetto!

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FROZEN. BECAUSE IT'S NATURE'S WAY OF PRESERVING FOOD

Freezing is nature’s preservative. It’s the most natural way of keeping our parmigiana at its best because there’s no need for artificial colours, flavours or additives.

Each courgette and aubergine slice is fried in rapeseed oil, to seal in all the goodness, and fast frozen before being layered by hand into the dish.

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READY WHEN
YOU ARE, CHEF

How to cook:

— Before cooking, shake the pack slight to even out any loose toppings

SERVES 2:

Oven (From Frozen): Pierce film lid several times. Place on a baking tray in the centre of a pre-heated oven 200°C / FAN 180°C / Gas Mark 6 for 30 minutes. Remove film lid and cook for another 30 minutes. 

Microwave (From Frozen): Pierce film lid several times. Place on a microwaveable plate. Cook on full power for 850W - 8 minutes, 750W - 9 minutes. Leave to stand for 1 minute. Cook for another 850W - 8 minutes, 750W - 9 minutes. Leave to stand for 2 minutes.

SERVES 1:

Microwave (From Frozen): Pierce film lid several times. Place on a microwaveable plate. Cook on full power for 850W - 5 minutes, leave to stand for 1 minute, then cook for a further 5 minutes. 750W - 6 minutes, leave to stand for 1 minute, then cook for a further 6 minutes. Leave to stand for 2 minutes.

Oven cook (From Frozen): For best results oven cook from frozen. Pierce film lid several times. Place on a baking tray in the centre of a pre-heated oven 200°C / Fan 180°C / Gas Mark 6 for 25 minutes. Remove film lid and cook for a further 25 minutes.

— Best cooked in the oven
— Make sure it's piping hot
— Pair with your favourite wine
— Please rinse container before recycling

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HAVE YOU TRIED IT WITH...?

Parmentier potatoes and butternut squash - EatBoxed

Parmentier Potatoes & Butternut Squash

Place 300g of diced potatoes in a bowl of water to draw out the starch. Preheat oven to 220c. Place 300g of diced butternut squash, 1 diced shallot, 1 clove of finely sliced garlic, 1 tbsp. thyme, 1 tbsp. rosemary, 1 tbsp. olive oil, 1 tbsp. salted butter, salt and pepper in a roasting tin, drain the potatoes and add them last. Place in the oven for 40-45 minutes, stirring every 15 mins so they don’t stick to the tin.

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Milk-Poached Cod

Gently heat ½ pint of milk in a wide bottomed saucepan with a little salt and pepper. When it begins to simmer, add 2 cod fillets and poach for 5-10 mins until cooked. Remove the fish from the milk and serve.

Dry Italian wine - EatBoxed

A glass of dry Italian red wine

Deep, dark, dry red wines always seem to pair perfectly with aubergines. We recommend trying a southern Italian or Sicilian variety – like a Negroamaro, Copertino or Primitivo – with our aubergine and courgette parmigiana.

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