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Baked Eggplant Parmesan

Baked Eggplant Parmesan with Garlic Pull-Apart Bread

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On the menu Dec 24 — Dec 30

It’s no secret that we love a food mashup, and we’re pretty sure this repeat favorite is one of our all-time best. Inspired by pizzeria garlic knots, individual bites of dough are slicked with garlic-parsley butter, then baked together for a totally unique savory pull-apart bread! What could possibly stand up to this fabulous dish? Our gooey, double cheese eggplant Parm, which is roasted (not fried) and layered with marinara sauce, ricotta, and melty mozzarella. This is one way to win the weekday.

  • Vegetarian
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
easy
  • Calories 950
  • Protein 34g
  • Total Carb 108g
  • Total Fat 40g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • pizza dough
    • 12 ounces
    • pizza dough
  • garlic
    • 3 cloves
    • garlic
  • eggplants
    • 2
    • eggplants
  • parsley
    • 1/4 ounce
    • parsley
  • yellow onion
    • 1
    • yellow onion
  • ricotta cheese
    • 4 ounces
    • ricotta cheese
  • grated Parmesan cheese
    • 1 ounce
    • grated Parmesan cheese
  • unsalted butter
    • 2 tablespoons
    • unsalted butter
  • 15-ounce can crushed tomatoes
    • 1
    • 15-ounce can crushed tomatoes
  • shredded mozzarella cheese
    • 2 ounces
    • shredded mozzarella cheese
  • rectangular aluminum tin
    • 1
    • rectangular aluminum tin
  • square aluminum tin
    • 1
    • square aluminum tin

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • 2 baking sheets
  • 10" medium pan
  • aluminum foil