Rating: 3.5 stars
112 Ratings
  • 5 star values: 21
  • 4 star values: 26
  • 3 star values: 33
  • 2 star values: 27
  • 1 star values: 5
Lindsay Hunt

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Read the full recipe after the video.

Recipe Summary

hands-on:
30 mins
total:
1 hr 15 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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

  • 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.

Nutrition Facts

600 calories; fat 44g; saturated fat 16g; cholesterol 67mg; sodium 1077mg; protein 24g; carbohydrates 28g; sugars 13g; fiber 12g; iron 1mg; calcium 609mg.
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