Eggplant Parmesan
Rustic Eggplant Parmesan Bake
Thin slices of eggplant, lightly breaded and slow-roasted until tender, then layered with a robust house tomato sauce and your choice of cheeses—classic mozzarella, fresh mozz, or a melty plant-based blend. Served over your preferred pasta:
Each dish is a bubbling, golden-edged tribute to comfort and tradition—vegetarian, customizable, and made for gathering.
🥗 Ingredients
Base & Vegetables
✅ Eggplant Fresh – 36 oz
✅ Parsley Fresh – 1 ea
✅ Garlic Fresh – 1 clove (4 oz)
✅ Pasta Sauce (Full Circle) – 48 oz
Coating & Binding
✅ Eggs XL – 6 oz (about 4 eggs)
✅ Milk Whole – 16 fl oz
✅ Panko Breadcrumbs – 8 oz
✅ Gluten-Free Breadcrumbs (optional swap) – 9 oz
Dressing & Seasonings
✅ Garlic Powder – 1 g
✅ Salt – 1 g
✅ Butcher Cut Black Pepper – 1 g
✅ Oregano (Dried) – 1 g
✅ Avocado Oil – 2 fl oz
Cheese Options (Choose One or Combine):
✅ Parmesan Shredded – 2 oz
✅ Fresh Mozzarella Balls – 16 oz
✅ Mozzarella Block – 16 oz
✅ Vegan Daiya Mozzarella – 14 oz
✅ Vegan Parmesan – 2 oz
Pasta Base (Choose One):
✅ Spaghetti – 16 oz
✅ Spaghetti Gluten-Free – 12 oz
✅ Chickpea Rotini – 8.8 oz
✅ Farfalle – 16 oz
✅ Riced Cauliflower (Low-Carb Option) – 20 oz