Eggplant Parmesan with Side Salad
Eggplant Parmesan with Side Salad
Ingredients
For the Eggplant Parmesan
- 1 eggplant, sliced into 1/4 inch rounds
- 2 tablespoons olive oil
- 1 1/2 cups marinara sauce
- 1 cup mozzarella cheese, shredded
- 1/2 cup parmesan cheese, grated
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Side Salad
- 4 cups mixed greens
- 1 cup cherry tomatoes, halved
- 1 cucumber, sliced
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- 1
Preheat the oven to 400°F. Brush the eggplant slices with olive oil and sprinkle with salt and pepper.
⏱️ 5 min•🌡️ 400°F - 2
Arrange the eggplant slices in a single layer on a baking sheet. Bake for 10 minutes until tender.
⏱️ 10 min•🌡️ 400°F - 3
Remove the eggplant from the oven. Spread 1/2 cup of marinara sauce in the bottom of a 9x13 inch baking dish. Layer half of the eggplant slices over the sauce, then top with 1/2 cup of marinara sauce, 1/2 cup mozzarella, and 1/4 cup of parmesan cheese. Repeat the layers with the remaining eggplant, sauce, mozzarella, and parmesan.
⏱️ 3 min - 4
Sprinkle the top with dried oregano and bake for an additional 8 minutes or until the cheese is melted and bubbly.
⏱️ 8 min•🌡️ 400°F - 5
While the eggplant bakes, prepare the salad by mixing the greens, cherry tomatoes, and cucumber in a large bowl. Drizzle with olive oil and balsamic vinegar, then season with salt and pepper. Toss to combine.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Eggplant Parmesan with Side Salad
Ingredients
For the Eggplant Parmesan
- 1 eggplant, sliced into 1/4 inch rounds
- 2 tablespoons olive oil
- 1 1/2 cups marinara sauce
- 1 cup mozzarella cheese, shredded
- 1/2 cup parmesan cheese, grated
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Side Salad
- 4 cups mixed greens
- 1 cup cherry tomatoes, halved
- 1 cucumber, sliced
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- 1
Preheat the oven to 400°F. Brush the eggplant slices with olive oil and sprinkle with salt and pepper.
⏱️ 5 min•🌡️ 400°F - 2
Arrange the eggplant slices in a single layer on a baking sheet. Bake for 10 minutes until tender.
⏱️ 10 min•🌡️ 400°F - 3
Remove the eggplant from the oven. Spread 1/2 cup of marinara sauce in the bottom of a 9x13 inch baking dish. Layer half of the eggplant slices over the sauce, then top with 1/2 cup of marinara sauce, 1/2 cup mozzarella, and 1/4 cup of parmesan cheese. Repeat the layers with the remaining eggplant, sauce, mozzarella, and parmesan.
⏱️ 3 min - 4
Sprinkle the top with dried oregano and bake for an additional 8 minutes or until the cheese is melted and bubbly.
⏱️ 8 min•🌡️ 400°F - 5
While the eggplant bakes, prepare the salad by mixing the greens, cherry tomatoes, and cucumber in a large bowl. Drizzle with olive oil and balsamic vinegar, then season with salt and pepper. Toss to combine.
⏱️ 5 min