Recipe

Eggplant Parmesan with Side Salad

  • 45 min total
  • Serves 2
  • 450 cal per serving
  • 18g protein

Checked against the ingredient list: No Red Meat, Vegetarian

Contains: dairy, eggs, wheat

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What You'll Need

Ingredients

Scale for your household

Serves 2

  • 1 medium eggplant (sliced into rounds)
  • 1 cup marinara sauce
  • 1 cup shredded mozzarella
  • 0.5 cup Italian breadcrumbs
  • 1 egg (beaten)
  • 4 cups mixed greens

Steps

  1. Dip eggplant slices in egg, coat in breadcrumbs.
  2. Bake slices on a greased baking sheet at 400°F for 20 mins, flipping halfway.
  3. Transfer slices to small baking dish, top with marinara and mozzarella, bake 10 mins.
  4. Toss mixed greens and serve on side.

Dietary details

Each diet tag is checked against this recipe's ingredient list and against the allergens it declares. Allergens are the union of both, and are never hidden.

  • No Red Meat checked
  • Vegetarian checked

Allergens

Contains DairyContains EggsContains Wheat

Other tags

High Fiber
Per servingServes 2
Calories450
Protein18g36% DV
Total fat25g32% DV
Total carbs42g15% DV

As recorded per serving. % DV uses FDA Daily Values for a 2,000-calorie reference diet.

Ingredients worth knowing

Egg
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