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Eggplant Marinara Eggplant Marinara Eggplant Marinara

Eggplant Marinara

Serves 2-3 ($7.00 - $10.50 / Serving)
Inspired by the simple but epic version at Frankie’s in Brooklyn. Local eggplant, organic tomato (canned San Marzanos and fresh bursting sungolds), garlic, a sprinkle of Pecorino Romano and a generous splash of organic Chetoui olive oil. The dictionary entry for “the whole is greater than the sum of the parts” is this recipe. Makes a perfect meal alongside a simple green salad. (Vegetarian)
Local eggplant, organic tomato (canned San Marzanos and peak-season Sungolds), garlic, a sprinkle of Pecorino Romano and a generous splash of organic Chetoui olive oil. (vegetarian)
Parsley or Basil (roughly chopped), Crusty bread and Sliced fresh mozzarella, Simple green salad
Eggplant, Tomato, Extra Virgin Olive Oil, Pecorino Romano, Garlic, Salt, Black Pepper, Chile Flakes. Contains: Milk.
Remove plastic packaging and foil lid.
Bake dish on a sheet pan in preheated 400° oven for 45-50 minutes, until sauce is bubbling and eggplant is heated through.
Let cool 10 minutes before serving.