Sheet Pan Eggplant Parmesan
Super Greens Caesar
Beverage Recommendation
Fre Alcohol-Removed Cabernet Sauvignon
Ingredients
- 2 large eggs, beaten
- 1½ cups organic panko breadcrumbs (preferably whole wheat)
- ½ cup freshly shredded Parmesan cheese, divided
- 2 large eggplants, cut into ½-inch-thick slices
- ½ tsp garlic salt
- ¼ tsp pepper
- 1 (24-oz) jar fire-roasted marinara sauce
- 1 (8-oz) ball fresh mozzarella cheese, thinly sliced
- ½ (0.5-oz) pkg fresh basil, torn
Instructions
- Preheat broiler. Place 2 large rimmed baking sheets in oven while preheating. Place eggs in a shallow bowl. Place breadcrumbs and ¼ cup Parmesan in a second shallow bowl.
- Dip eggplant in beaten egg; dredge in breadcrumb mixture, pressing gently to adhere. Carefully remove baking sheets from oven; coat with cooking spray. Arrange eggplant in a single layer on baking sheets.
- Broil eggplant 3 to 4 minutes per side or until browned. Sprinkle with garlic 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 baking sheets after 8 minutes. Top with basil.
Side Dish Ingredients
- 1 (9-oz) pkg chopped romaine lettuce
- 1 (5-oz) pkg super greens mix (arugula, chard, and spinach)
- ½ cup vegan Caesar dressing
Side Dish Instructions
- Toss together romaine and super greens in a bowl; drizzle with dressing.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
316
|
80
|
396
|
| Fat (g) | 12 | 6 | 18 |
| Sat. Fat (g) | 6 | 1 | 7 |
| Protein (g) | 18 | 4 | 22 |
| Carb (g) | 36 | 4 | 40 |
| Fiber (g) | 9 | 1 | 10 |
| Sodium (mg) | 785 | 179 | 964 |
Plant Based Meal Plan
This recipe selected from the eMeals Plant Based Meal Plan.
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- Matching Grocery List
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