By Blaire
Preheat your oven to 375°F (190°C).
Arrange the baked eggplant slices on a baking dish.
Spread the marinara sauce evenly over the eggplant slices.
Sprinkle mozzarella cheese evenly over the marinara-covered eggplant slices.
Sprinkle Parmesan cheese over the top of the mozzarella.
Place the baking dish in the oven and bake for 15-20 minutes, or until the cheese is melted and golden brown.
While the eggplant bakes, mix the olive oil, lemon juice, salt, and black pepper in a small bowl to make the salad dressing.
Toss the mixed greens in a large bowl with the olive oil dressing.
Once the eggplant is baked, remove from the oven and let it cool slightly.
Serve the baked eggplant parmesan alongside the mixed green salad.
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This Vegetarian Main Course Italian recipe is ready in 30 minutes and features Breaded & baked eggplant slices, Marinara sauce, Mozzarella cheese and other delicious ingredients. Contains 500 calories total.
Preheat your oven to 375°F (190°C).
Arrange the baked eggplant slices on a baking dish.
Spread the marinara sauce evenly over the eggplant slices.
Sprinkle mozzarella cheese evenly over the marinara-covered eggplant slices.
Sprinkle Parmesan cheese over the top of the mozzarella.
Place the baking dish in the oven and bake for 15-20 minutes, or until the cheese is melted and golden brown.
While the eggplant bakes, mix the olive oil, lemon juice, salt, and black pepper in a small bowl to make the salad dressing.
Toss the mixed greens in a large bowl with the olive oil dressing.
Once the eggplant is baked, remove from the oven and let it cool slightly.
Serve the baked eggplant parmesan alongside the mixed green salad.
Calories per Serving: 500
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