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H&F, Eggplant Parmesan
Baked Eggplant Parmesan with Zoodles
With just a few adjustments we have made a lighter version of our eggplant parmesan you already know and love. Layered with thin crispy eggplant, our new low sodium tomato sauce, mozzarella and grated pecorino Romano cheese served with a side of zucchini noodles "zoodles" and tomato sauce.
This 400-calorie vegetarian meal provides over two cups of veggies and at least one serving of your daily need for calcium, vitamin C, and potassium.
Ingredients: Andrea’s pomodoro sauce (tomatoes (vine-ripened fresh plum tomatoes, tomato juice, fresh basil leaf, salt and naturally derived citric acid), onions, extra virgin olive oil, butter (pasteurized cream, natural flavorings), basil, salt, pepper), eggplant (eggplant, flour (wheat flour, niacin, iron, thiamine, mononitrate, riboflavin, folic acid), liquid eggs (whole eggs, citric acid)), low moisture mozzarella (pasteurized milk, cheese culture, salt, vinegar, enzymes), pecorino Romano cheese (imported pecorino Romano cheese (pasteurized sheep’s milk, cheese cultures, salt, enzymes), hard grating cheese (food starch, water, palm oil, cellulose, salt, lactic acid, whey, sodium phosphate, sodium citrate, lactic acid, sorbic acid, potassium sorbate, artificial color), powdered cellulose added to prevent caking, natamycin (a natural mold inhibitor)
Contains: Wheat, egg, milk
16 oz (453 g)
- Bone Health
Heating instructions: Thaw meal completely, mix zoodles with sauce until coated and bake entire meal in oven at 325ºF for 15-20 minutes.