Paul Sirisalee
Hands-On Time
30 Mins
Total Time
1 Hour 15 Mins
Yield
Serves 4

How to Make It

Step 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.

Step 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.

Step 3

Bake until the cheese is melted and the sauce is bubbling, 30 to 35 minutes.

Step 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.

Chef's Notes

 

Ratings & Reviews

/5
Reviews
five_whole_stars