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Baked Eggplant Parmesan

Baked Eggplant Parmesanwith 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
By Chef Andrea

By Chef Andrea

Calories950
Protein34g
Total Carb108g
Total Fat40g
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
    pizza dough
  • garlic
    garlic
  • eggplant
    eggplant
  • parsley
    parsley
  • yellow onion
    yellow onion
  • ricotta cheese
    ricotta cheese
  • grated Parmesan cheese
    grated Parmesan cheese
  • unsalted butter
    unsalted butter
  • 15-ounce can crushed tomatoes
    15-ounce can crushed tomatoes
  • shredded mozzarella cheese
    shredded mozzarella cheese
  • rectangular aluminum tin
    rectangular aluminum tin
  • square aluminum tin
    square aluminum tin

What You'll Need

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