For many of us this means back to packing lunches, planning carpools, and managing homework and grades. To make this time a bit easier, we're sharing with you our eggplant parm recipe - perfect for your kids' school lunchbox! Thisismade in just 4 easy steps and made with ingredients you probably already have on hand.
If you want to skip out on the cooking part, find them on our upcoming menus!
Eat Well.
SERVES4 SERVINGS
PREP TIME 10 MINS
COOK TIME30 MINS
Ingredients
Eggplant - 1” Slices
1 lb
All-Purpose Flour
1/4 cup
Panko
1/3 cup
Eggs
3 cups
Kosher Salt
1/2 tbsp
Sunflower Oil
1 tbsp
Shredded Mozzarella
1/2 cup
Marinara Sauce
1/2 cup
Directions
1. Lightly salt the eggplant.
2. Toss them in flour, then eggs and salt, then press them firmly into the pulsed panko to coat.
3. Drizzle them with sunflower oil. Lay on a sheet tray and bake at 375°F for 20 minutes.
4. Spoon marinara on top, then place 1 slice of cheese on each round and bake at 400°F for 10 minutes. Enjoy!
