Eggplant Parmesan With Loaded Veggie Salad | Schnucks

Eggplant Parmesan With Loaded Veggie Salad

30-Minute Dinner, Dinner, Oven-Baked, Produce

Try this better-for-you eggplant Parmesan recipe for your next family dinner.

30M

4

Try this better-for-you eggplant Parmesan recipe for your next family dinner.

Ingredients

  • 1/2 cup light mayonnaise
  • 1 tbsp. green onion, chopped
  • 1 eggplant
  • 1/3 cup Italian seasoned breadcrumbs
  • 1/3 cup grated Parmesan cheese
  • 1/2 cup marinara sauce
  • 2 tbsp. mozzarella cheese
  • 1 cup leafy green salad mix
  • 1/4 cup cucumber, sliced
  • 1/4 cup cherry tomatoes, halved
  • 1/4 cup red onion, sliced
  • 2 tbsp. light Italian dressing

Instructions

  1. Preheat oven to 425°F. Combine mayonnaise and green onion in small bowl.
  2. Cut eggplant into 1/2" thick slices. Spread each side of eggplant with mayonnaise mixture.
  3. Combine breadcrumbs and grated Parmesan in a shallow dish. Dredge eggplant slices in breadcrumb mixture.
  4. Arrange breaded eggplant slices on baking sheet coated with cooking spray. Bake for 12 minutes.
  5. Flip slices and bake for another 12 minutes or until golden.
  6. Top 2 eggplant slices with marinara sauce and mozzarella cheese.
  7. For Salad: Toss salad mix with cucumber slices, cherry tomato halves, sliced red onion and light Italian dressing.

Nutrition Facts

423 CALORIES Per Serving

FAT: 21G

SATURATED FAT: 6G

CHOLESTEROL: 38MG

SODIUM: 1,903MG

CARBOHYDRATES: 37G

FIBER: 8G

SUGAR: 16G

PROTEIN: 17G

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