Eggplant Parmesan for 4
Ships to U.S. & Canada
Some restrictions applyScopa Italian Roots’ Eggplant Parmesan is a heartfelt homage to Chef Antonia’s Sicilian heritage and New York upbringing. This dish blends tradition with innovation, offering a taste of authentic Italian-American comfort food to enjoy at home. Cook well and eat well!
If you’ve spent any time watching Food Network over the past few years, then you definitely know Chef Antonia Lofaso. She began her cooking career at Wolfgang Puck’s renowned Spago, and rose to fame as a top-four contender on “Top Chef: Chicago.” She’s a regular on Food Network shows including “The Best Thing I Ever Ate,” and is the Executive Chef and owner of one of LA’s hottest Italian restaurants, Scopa Italian Roots. Located in the heart of Venice, Scopa Italian Roots opened in 2013 and was immediately hailed for its warm and inviting atmosphere and stunning authentic Italian cooking. Its menu of old-school Italian classics made with the freshest available ingredients has attracted a strong local following and made it a consistently reliable neighborhood standby.
This package serves 4 people and includes
- 4 Eggplant Parmesan
- Chopped Parsley (1 oz.)
- Each eggplant parmesan measures approx. 4.5″ × 6.5″ and weighs approx. 8 oz.
- Choose to add on more!
Add On Options Include
- 6 Meatballs
- Meatballs arrive with tomato sauce (16 fl oz.)
- Each meatball measures 1.5" and weighs 1.6 oz.
- Chicken Parmesan
- 4 pcs. Chicken Breast (breaded & fried) (each 4 oz.)
- Tomato Sauce (32 oz.)
- Grated Mozzarella (8 oz.)
- Basil & Parsley (1/4 cup)
- Eggplant parmesan ships frozen with ice packs, may thaw in transit.
- Upon arrival, store eggplant parmesan in the refrigerator for 5-7 days.
- Store parsley in the refrigerator for up to 2-3 days.
To Serve
- If frozen, thaw eggplant parmesan in the refrigerator overnight.
- Preheat the oven to 350°F°.
- Remove the eggplant parmesan and oven safe container from the vacuum sealed bag.
- Remove the plastic top of the eggplant parmesan container.
- Place each oven-safe tray on a baking tray and place on the middle rack of the oven.
- Cook for approx. 18-20 minutes. Depending on your home oven, cook for an additional 5 minutes until bubbling.
- Serve and enjoy!
- Eggplant Parmesan – Japanese Eggplant (Fried In Peanut Oil), Caciocavallo, Locatelli, Basil Pistou (Basil, Oil, Garlic, Evoo), San Marzano Tomato Sauce (Garlic, Salt, Parsley, Basil)
- Meatballs – Ground Beef, White Bread, Locatelli, Eggs, Cream, Garlic, Parsley, Nutmeg, Salt, Tomato Sauce (Garlic, Tomatoes, Basil, Parsley, Salt, Sugar)
- Chicken Parmesan – Chicken, Ap Flour, Egg, Panko Breadcrumbs, Garlic, Parsley, Locatelli
- Tomato Sauce – San Marzano Tomatoes, Garlic, Salt, Sugar, Parsley & Basil
May Contain: Gluten, Eggs, Peanuts
Old-School Italian Classics From “Top Chef” Star Antonia Lofaso
Old-School Italian Classics From “Top Chef” Star Antonia Lofaso
If you’ve spent any time watching Food Network over the past few years, then you definitely know Chef Antonia Lofaso. She began her cooking career at Wolfgang Puck’s renowned Spago, and rose to fame as a top-four contender on “Top Chef: Chicago,” later returning for “Top Chef: All Stars” and “Top Chef Duels.” Today, she’s a regular on Food Network shows including “The Best Thing I Ever Ate,” and is the Executive Chef and owner of one of LA’s hottest Italian restaurants, Scopa Italian Roots.
Located in the heart of Venice, Scopa Italian Roots opened in 2013 and was immediately hailed for its warm and inviting atmosphere and stunning authentic Italian cooking. Its menu of old-school Italian classics made with the freshest available ingredients has attracted a strong local following and made it a consistently reliable neighborhood standby. Now, Scopa’s signature dishes, including bucatini & pork ragu, penne & tomato sauce, rice balls, and cannoli for dessert, are delivering nationwide!
