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Eggplant Parmesan

with Chia Seeds

Eggplant Parmesan with Chia Seeds
Makes
2 Servings
Nutrition
We're still sourcing!
Check back soon for nutritional information.
Group 2
Est. 700 calories

Chia (of Chia Pet fame) is actually an edible plant in the mint family. The seeds, long-touted for their health benefits, have a unique property. When combined with water, they “blossom”—absorbing water and creating an almost gel-like coating. In this recipe, you’ll be using them as the binder in eggplant Parmesan. They’ll make sure the breadcrumbs stick to your eggplant slices during the cooking process, creating crispy, golden rounds.

Eggplant Parmesan with Chia Seeds ingredients
  • 1 8 Ounces Mozzarella Cheese
  • 3 Cloves Garlic
  • 1 Bunch Basil
  • 1 Eggplant
  • 1 Tablespoon Chia Seeds
  • 1 Yellow Onion
  • 1 28-Ounce Can Crushed Tomatoes
  • 1 Cup Panko Breadcrumbs
  • ½ Cup All-Purpose Flour
  • ¼ Cup Grated Parmesan Cheese
Prepare the ingredients:
1 Prepare the ingredients:

Preheat the oven to 450°F. Wash and dry the fresh produce. Cut the mozzarella into ¼-inch-thick slices. In a medium bowl, combine the chia seeds with ½ cup water. Let the mixture stand until thickened and gelatinous. Peel and mince the garlic. Pick the basil leaves off the stems; discard the stems. Cut off and discard the stem and bottom of the eggplant; slice the eggplant into ½-inch-thick rounds. Peel and small dice the onion.

Make the sauce:
2 Make the sauce:

In a medium pot, heat 2 teaspoons of olive oil on medium-high until hot. Add the onion and garlic; season with salt and pepper. Cook, stirring frequently, 3 to 5 minutes, or until softened. Stir in the tomatoes. Bring the mixture to a boil. Once boiling, reduce the heat to medium-low. Cook, stirring occasionally, 12 to 15 minutes, or until slightly thickened. Remove from heat; season with salt and pepper to taste.

Bread the eggplant:
3 Bread the eggplant:

While the sauce simmers, place the flour and panko breadcrumbs into 2 separate shallow bowls. Working one at a time, completely coat each eggplant round in flour, then a thin layer of the chia mixture, then breadcrumbs. Place the breaded eggplant onto a sheet pan or plate. Repeat with the remaining eggplant slices.

Cook the eggplant:
4 Cook the eggplant:

While the sauce continues to simmer, in a large pan (nonstick, if you have one), heat a thin layer of olive oil on medium-high until hot. When the oil is hot enough that a few breadcrumbs sizzle immediately when added to the pan, add the coated eggplant rounds in a single layer. (To avoid overcrowding the pan, you may need to work in batches.) Cook 3 to 5 minutes per side, or until golden brown. Transfer the cooked eggplant rounds to a paper towel-lined plate and immediately season with salt.

Assemble the dish:
5 Assemble the dish:

Spread a thin layer of tomato sauce into an oven-safe baking dish, (preferably 10 x 7, high-sided). Evenly distribute the cooked eggplant rounds into the dish, then top with the tomato sauce, mozzarella cheese and all but a pinch of the basil (save the rest for garnish). Evenly sprinkle with the Parmesan cheese.

Bake the dish:
6 Bake the dish:

Bake 15 to 18 minutes or until lightly browned and bubbly. Remove from the oven and let stand for at least 2 minutes to cool. Garnish with the remaining basil leaves (roughly chopping just before adding). Enjoy!

Tips from Home Chefs

Prepare the ingredients:
1 Prepare the ingredients:

Preheat the oven to 450°F. Wash and dry the fresh produce. Cut the mozzarella into ¼-inch-thick slices. In a medium bowl, combine the chia seeds with ½ cup water. Let the mixture stand until thickened and gelatinous. Peel and mince the garlic. Pick the basil leaves off the stems; discard the stems. Cut off and discard the stem and bottom of the eggplant; slice the eggplant into ½-inch-thick rounds. Peel and small dice the onion.

2 Make the sauce:

In a medium pot, heat 2 teaspoons of olive oil on medium-high until hot. Add the onion and garlic; season with salt and pepper. Cook, stirring frequently, 3 to 5 minutes, or until softened. Stir in the tomatoes. Bring the mixture to a boil. Once boiling, reduce the heat to medium-low. Cook, stirring occasionally, 12 to 15 minutes, or until slightly thickened. Remove from heat; season with salt and pepper to taste.

Make the sauce:
Bread the eggplant:
3 Bread the eggplant:

While the sauce simmers, place the flour and panko breadcrumbs into 2 separate shallow bowls. Working one at a time, completely coat each eggplant round in flour, then a thin layer of the chia mixture, then breadcrumbs. Place the breaded eggplant onto a sheet pan or plate. Repeat with the remaining eggplant slices.

4 Cook the eggplant:

While the sauce continues to simmer, in a large pan (nonstick, if you have one), heat a thin layer of olive oil on medium-high until hot. When the oil is hot enough that a few breadcrumbs sizzle immediately when added to the pan, add the coated eggplant rounds in a single layer. (To avoid overcrowding the pan, you may need to work in batches.) Cook 3 to 5 minutes per side, or until golden brown. Transfer the cooked eggplant rounds to a paper towel-lined plate and immediately season with salt.

Cook the eggplant:
Assemble the dish:
5 Assemble the dish:

Spread a thin layer of tomato sauce into an oven-safe baking dish, (preferably 10 x 7, high-sided). Evenly distribute the cooked eggplant rounds into the dish, then top with the tomato sauce, mozzarella cheese and all but a pinch of the basil (save the rest for garnish). Evenly sprinkle with the Parmesan cheese.

6 Bake the dish:

Bake 15 to 18 minutes or until lightly browned and bubbly. Remove from the oven and let stand for at least 2 minutes to cool. Garnish with the remaining basil leaves (roughly chopping just before adding). Enjoy!

Bake the dish: