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Baked Eggplant Parmesan

Baked Eggplant Parmesan with Garlic Pull-Apart Bread

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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

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

What You’ll Need

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

Cooking Steps

  1. Prepare ingredients

    Prepare ingredients

    Preheat oven to 450°F. Cut pizza dough into 12 equal pieces, then use your hands to roll into balls. Mince garlic. Rinse eggplants and cut crosswise into ¼-inch rounds, discarding ends. Rinse parsley and finely chop leaves, discarding stems. Peel onion, halve, and thinly slice. In a small bowl, stir together ricotta and 1 tablespoon Parmesan to combine. Taste and season with pepper, then set aside.

  2. Roast eggplant and make garlic butter

    Roast eggplant and make garlic butter

    On a baking sheet, drizzle eggplant with olive oil and season all over with ½ teaspoon salt and pepper as desired. Arrange in a single layer and roast, flipping halfway through, until light brown and tender, about 22 minutes total. Meanwhile, heat butter, half of garlic, ¼ teaspoon salt, and pepper in a medium pan over medium heat. Cook until butter is foamy and garlic is fragrant, 3 minutes.

  3. Cook tomato sauce

    Cook tomato sauce

    Pour garlic butter into rectangular tin and set aside. Return pan from butter to medium heat and add 1 tablespoon olive oil. When oil is shimmering, add onion and remaining garlic and cook, stirring, until soft, 5 minutes. Add tomatoes. Bring to a boil over high heat, then reduce to medium and simmer until sauce has thickened, 7-10 minutes. Season with ¼ teaspoon salt and pepper as desired, and remove pan from heat.

  4. Bake pull-apart bread

    Bake pull-apart bread

    Add half of parsley and 2 tablespoons Parmesan to rectangular tin with garlic butter and stir to combine. Add dough balls and toss to coat, then cover loosely with foil and place on a separate baking sheet. Bake (with eggplant) for 15 minutes. Then, remove foil and continue baking until browned on top, 5 minutes more. Remove from oven and sprinkle over remaining Parmesan. Set aside.

  5. Bake eggplant Parmesan

    Bake eggplant Parmesan

    Once roasted, remove eggplant from oven. Cover bottom of square tin with a thin layer of tomato sauce, then arrange half of eggplant on top. Dollop with half of ricotta, then a thin layer of sauce. Top with remaining eggplant, remaining ricotta, and another thin layer of sauce (save remainder for serving). Sprinkle over mozzarella. Place tin on baking sheet from eggplant. Bake until cheese is golden, 8-10 minutes.

  6. Plate eggplant Parmesan

    Plate eggplant Parmesan

    Sprinkle remaining parsley over baked eggplant Parmesan, divide between serving plates, and serve with garlic pull-apart bread and remaining tomato sauce for dipping. Enjoy!

What is Plated?
  • 1. Pick chef-designed recipes.

    1. Pick chef-designed recipes.

    Mix and match 20 delicious recipes (plus dessert!) each week in any combination.

  • 2. Get your customized box.

    2. Get your customized box.

    Your refrigerated pre-portioned ingredients and recipe cards will be delivered to your door.

  • 3. Enjoy your perfect dinner.

    3. Enjoy your perfect dinner.

    Experience quality time—in the kitchen and at the table—with the people that matter most.