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Eggplant Parmesan with Side Salad

Eggplant Parmesan with Side Salad

By michelle s

Total: 45 minutes
VegetarianItalianMain Course

Ingredients

  • 1 whole medium eggplant (sliced & lightly breaded)
  • 1 cup marinara sauce
  • 1/3 cup shredded mozzarella
  • 2 tbsp grated Parmesan
  • 2 cups mixed greens
  • 2 tbsp vinaigrette
  • 2 tbsp olive oil
  • to taste n/a salt
  • to taste n/a black pepper

Instructions

1

Preheat the oven to 375°F (190°C).

2

Heat 2 tablespoons of olive oil in a large skillet over medium heat. Fry the breaded eggplant slices until golden on each side, about 2-3 minutes per side. Transfer them to a paper towel-lined plate to drain excess oil.

3

Spread 1/3 cup of marinara sauce on the bottom of an 8x8 inch baking dish. Place the fried eggplant slices over the sauce, slightly overlapping if necessary.

4

Pour the remaining marinara sauce over the eggplant slices. Sprinkle with the shredded mozzarella and then the grated Parmesan.

5

Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10 minutes until the cheese is melted and bubbly.

6

While the eggplant is baking, prepare the side salad by tossing mixed greens with vinaigrette. Season with salt and pepper to taste.

7

Once the eggplant is done, let it cool for a few minutes before serving. Serve hot with the side salad.

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Eggplant Parmesan with Side Salad

By michelle s

VegetarianItalianMain Course
Eggplant Parmesan with Side Salad - medium eggplant (sliced & lightly breaded), marinara sauce recipe

This Vegetarian Italian Main Course recipe is ready in 45 minutes and features medium eggplant (sliced & lightly breaded), marinara sauce, shredded mozzarella and other delicious ingredients. Contains 375 calories total.

45 minutes

Ingredients

  • 1 whole medium eggplant (sliced & lightly breaded)
  • 1 cup marinara sauce
  • 1/3 cup shredded mozzarella
  • 2 tbsp grated Parmesan
  • 2 cups mixed greens
  • 2 tbsp vinaigrette
  • 2 tbsp olive oil
  • to taste n/a salt
  • to taste n/a black pepper

Instructions

1

Preheat the oven to 375°F (190°C).

2

Heat 2 tablespoons of olive oil in a large skillet over medium heat. Fry the breaded eggplant slices until golden on each side, about 2-3 minutes per side. Transfer them to a paper towel-lined plate to drain excess oil.

3

Spread 1/3 cup of marinara sauce on the bottom of an 8x8 inch baking dish. Place the fried eggplant slices over the sauce, slightly overlapping if necessary.

4

Pour the remaining marinara sauce over the eggplant slices. Sprinkle with the shredded mozzarella and then the grated Parmesan.

5

Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10 minutes until the cheese is melted and bubbly.

6

While the eggplant is baking, prepare the side salad by tossing mixed greens with vinaigrette. Season with salt and pepper to taste.

7

Once the eggplant is done, let it cool for a few minutes before serving. Serve hot with the side salad.

Nutritional Information

Calories per Serving: 375

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🌍 Italian Recipes🥗 Vegetarian Recipes🥘 More with medium eggplant (sliced & lightly breaded)🥘 More with marinara sauce🥘 More with shredded mozzarella

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