Skillet Eggplant Parmesan
Simple Arugula Salad
Ingredients
- 6 (1-inch-thick) slices eggplant
- 2 Tbsp olive oil
- 1 (24-oz) jar marinara sauce
- 1 pint grape tomatoes
- 8 oz vegan mozzarella cheese, sliced
- ½ cup shredded vegan Parmesan cheese
- ¼ cup pesto
Instructions
- Preheat broiler. Cook eggplant in hot oil in a large cast-iron skillet over medium-high heat 4 minutes per side or until golden. Remove from skillet; keep warm.
- Add marinara sauce to skillet; cook 5 minutes or thoroughly heated. Stir in tomatoes. Nestle eggplant in sauce, and top with cheeses.
- Broil 1 to 2 minutes or until cheese is bubbly and browned. Drizzle with pesto.
Side Dish Ingredients
- 2 Tbsp extra virgin olive oil
- 2 Tbsp red wine vinegar
- ¼ tsp salt
- ¼ tsp pepper
- 2 (5-oz) pkg baby arugula
Side Dish Instructions
- Whisk together oil, vinegar, salt, and pepper in a bowl. Add arugula; toss well.
Vegan Meal Plan
This recipe selected from the eMeals Vegan Meal Plan.
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