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Eggplant Parmesan


·1 large eggplant, sliced

·1 cup breadcrumbs

·1 cup marinara sauce

·1 cup mozzarella cheese, shredded

·1/4 cup grated Parmesan cheese

·Fresh basil for garnish


1.Coat eggplant slices in breadcrumbs, bake until golden.

2.Layer eggplant with marinara sauce and cheeses, bake until bubbly.

Serving Size: 1 piece

Storage: Refrigerate for up to 3 days.

Nutritional Information: About 250 calories, 12g protein, 10g fat.


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