Deep-dish eggplant parmesan recipe

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  • Yield: 4 Servings
  • Total Time: 1 Hour 15 Minutes

Ingredients

  • 2 medium eggplants (cut into ¼-inch slices)
  • ¼ cup olive oil
  • Kosher salt and black pepper
  • 3 cups marinara sauce
  • 12 ounces fresh mozzarella, sliced
  • ⅓ cup grated Parmesan (about 2 ounces)
  • ¼ cup panko bread crumbs
  • 5 ounces mixed greens (about 6 cups)
  • 1 pint cherry tomatoes, halved
  • 3 tablespoons of your favorite vinaigrette
How to Make It
  1. Brush the eggplant slices with the oil on 2 rimmed baking sheets; season with ¼ teaspoon salt and ½ teaspoon pepper. Bake at 400°F until tender, 20 to 25 minutes.
  2. Layer the eggplant, marinara, mozzarella, and Parmesan in an 8-inch baking dish; top with the panko. Bake until the cheese is melted, 30 to 35 minutes. Serve with the greens and tomatoes drizzled with the vinaigrette.
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