Baked Eggplant Parmesan with Mixed Greens Salad Recipe

Introduction

This delicious baked eggplant parmesan with mixed greens salad is a perfect meal for vegetarians and non-vegetarians alike. The crispy eggplant slices, flavorful tomato sauce, and melted mozzarella cheese come together to create a mouthwatering dish that is sure to satisfy your hunger.

Ingredients

• 1 large eggplant, sliced lengthwise
• 1 cup breadcrumbs
• 1/2 cup grated parmesan cheese
• 2 eggs, beaten
• 1 jar of tomato sauce
• 2 cups shredded mozzarella cheese
• 4 cups mixed greens
• 1/4 cup balsamic vinegar
• 1/4 cup olive oil
• 1/4 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat oven to 375°F.
2. Place the eggplant slices on a baking sheet and season with salt and pepper. Bake for 15-20 minutes or until tender.
3. In a shallow dish, mix together the breadcrumbs and parmesan cheese.
4. In another shallow dish, beat the eggs.
5. Dip each eggplant slice in the beaten eggs, then coat in the breadcrumb mixture.
6. Place the coated eggplant slices on a baking sheet and bake for 20-25 minutes or until crispy.
7. In a pot, heat the tomato sauce over medium heat.
8. Once the eggplant slices are done, pour the tomato sauce over them and sprinkle with shredded mozzarella cheese.
9. Place the baking sheet back in the oven and bake for an additional 10-15 minutes or until the cheese is melted and bubbly.
10. In a separate bowl, whisk together the balsamic vinegar, olive oil, salt, and black pepper to create the salad dressing.
11. Toss the mixed greens with the dressing.
12. Serve the baked eggplant parmesan with the mixed greens salad on the side.

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