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This vegetarian eggplant parmesan comes together in a snap. Skip prepping, breading and frying the eggplant and you’ve got an easy weeknight meal.
Bake the eggplant cutlets according to package directions, or until the edges are starting to crisp. Leave the oven on.
Meanwhile, boil some water and cook the pasta.
In a glass baking dish, layer the eggplant with half of the pasta sauce and the Italian cheese. Top with the herbs.
Bake for 10 minutes, or until the cheese is melted. Serve with pasta topped with remaining sauce.
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