Deep-Dish Eggplant Parmesan

Deep-Dish Eggplant Parmesan
Paul Sirisalee
Using fresh mozzarella lightens up this classic crowd-pleasing casserole that’s baked, not fried.

Get the recipe.
Serves 4
preparation
30
minutes
cooking
75
minutes

Ingredients

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

 

Lindsay Hunt
July 2013

Nutritional Information

  • Per Serving
  • Calories 600
  • 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
What does this mean? See Nutrition 101.