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Deep-Dish Eggplant Parmesan
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| Deep-Dish Serves 4| Hands-On Time: 30m| Total Time: 1hr 15m Ingredients | |
| 2 medium | eggplants, (cut into 1/4-inch slices) |
| 1/4 cup plus 2 tablespoons | olive oil |
| kosher salt | |
| 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 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. 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. Calories 600 | |
| 44g | Fat |
| Sat Fat 16g Cholesterol 67mg Sodium 1,077mg Protein 24g Carbohydrate 28g | |
| 13g | Sugar |
Fiber 12g
Iron 1mg
Calcium 609mg
Be sure to cook the eggplant all the way through in the oven before layering it in the dish. This will ensure fork-tender pieces of eggplant in every bite.
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