Decadent fried eggplant slices layered with home made tomato sauce, basil, provolone cheese, and parmigiana reggiano finished with a drizzle of fresh pressed olive oil. 

 

We recommend toasting a piece of Italian bread and enjoying with the heated parmigiana.  And you must try using the next days leftovers in a toasted baguette for the best sandwich in the world. 

 

    All you need to do is bake the lasagna for an hour and serve.

    • One 5-lb. tray.
    • Each tray yields 8–10 servings.
    • Shipped frozen.
    • Made in USA.

    Eggplant Parmigiana

    $85.00Price
    Shipping Date
    • The parmigiana will be delivered frozen with dry ice, which may have evaporated during shipment. This is normal. Please take care not to touch any remaining dry ice with bare hands. Upon receipt, place lasagna in freezer where it will keep for up to 12 months.

       

      We can’t wait to hand off these delicious pans of goodness. They are guaranteed to be a crowd pleaser!

    • Let the parmigiana defrost in your refridgerator over-night. When ready to cook, preheat oven to 400°F. Take the parmigiana directly from refridgerator and place on sheet tray; do not remove lid. Bake for 60 minutes or until internal temperature reaches 165°F. Turn oven up to 425°F, remove lid and cook for an additional 5 minutes to brown the top. Remove from oven and allow to rest for 10–15 minutes prior to serving.

       

      If would would rather cook from frozen, increase cooking time to 2 hrs at 400°F, then turn oven up to 425°F, remove lid and cook for an additional 5 minutes to brown the top. Remove from oven and allow to rest for 10–15 minutes prior to serving.

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