Deep-Dish Eggplant Parmesan

deep-dish-eggplant-parmesan
Photo by Paul Sirisalee
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  • Serves 4
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    Nutritional Information

    Per Serving

    • Calories 600 calories
    • Fat 44 g
    • Sat Fat 16 g
    • Cholesterol 67 mg
    • Sodium 1,077 mg
    • Protein 24 g
    • Carbohydrate 28 g
    • Sugar 13 g
    • Fiber 12 g
    • Iron 1 mg
    • Calcium 609 mg

Ingredients

  1. Check 2 medium eggplants (cut into 1/4-inch slices)
  2. Check 1/4cup plus 2 tablespoons olive oil
  3. Check kosher salt and black pepper
  4. Check 3cups marinara sauce
  5. Check 12ounces fresh mozzarella, sliced
  6. Check 1/3cup grated Parmesan (about 2 ounces)
  7. Check 1/4cup panko bread crumbs
  8. Check 1tablespoon red wine vinegar
  9. Check 5ounces mixed greens (about 6 cups)
  10. Check 1pint cherry tomatoes, halved

Directions

  1. Heat oven to 400° F. On 2 rimmed baking sheets, brush the eggplants with ¼ cup of the oil; season with ¼ teaspoon salt and ½ teaspoon pepper. Bake until tender, 20 to 25 minutes.
  2. Spread 1 cup of the marinara in the bottom of an 8-inch baking dish. Top with half the eggplant, half the mozzarella, and half the Parmesan. Repeat, ending with the last cup of marinara. Top with the bread crumbs.
  3. Bake until the cheese is melted and the sauce is bubbling, 30 to 35 minutes.
  4. Meanwhile, whisk together the vinegar, the remaining 2 tablespoons of oil, and ¼ teaspoon each salt and pepper. Add the greens and tomatoes and toss to combine. Serve with the eggplant Parmesan.