Sheet Pan Eggplant Parmesan
Super Greens Caesar Salad
Ingredients
- 2 large eggs, beaten
- 1½ cups whole wheat panko breadcrumbs
- ½ cup finely shredded Parmesan cheese, divided
- 2 eggplants, cut into ½-inch-thick slices
- ½ tsp kosher salt
- ¼ tsp pepper
- 1 (24-oz) jar roasted garlic marinara sauce (such as Rao's)
- 1 (8-oz) ball fresh mozzarella cheese, thinly sliced
- 1 (1-oz) pkg fresh basil, torn
Instructions
- Preheat broiler. Place a large rimmed baking sheet in oven while preheating.
- Place eggs in a shallow dish. Place panko and ¼ cup Parmesan in a second shallow dish.
- Dip eggplant in egg; dredge in panko mixture. Carefully remove pan from oven; coat with cooking spray. Arrange eggplant in a single layer on pan.
- Broil eggplant 3 to 4 minutes per side or until browned. Sprinkle with salt and pepper.
- Reduce oven temperature to 425°F. Pour marinara sauce over eggplant; top with mozzarella. Sprinkle with ¼ cup Parmesan.
- Bake 15 minutes or until sauce is bubbly and cheese is melted and browned, rotating pan after 8 minutes. Top with basil.
Side Dish Ingredients
- 1 (11-oz) pkg Caesar salad kit
- 1 (5-oz) pkg super greens mix (arugula, chard, and spinach)
Side Dish Instructions
- Prepare salad kit according to package directions. Add super greens; toss.
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