I finally got around to making something with the breaded eggplant cutlets that I got at the Fresh Market last month.
And to my surprise there was a recipe for quick & easy eggplant parm on the back of the box! I had to make it.
Quick & Easy Eggplant Parm — Modified for two
Ingredients
- 1/2 box of eggplant cutlets (about 4-5 cutlets)
- tomato sauce (I use light tomato basil)
- shredded cheese (I use part skim mozzarella)
Instructions
1. Preheat oven to 375
2. Layer tomato sauce on bottom of oven safe dish
3. Arrange eggplant cutlets in a layer on top of tomato sauce
4. Top with another layer of sauce and shredded cheese
5. Cover and bake for 35 minutes
6. Let stand 10 minutes before serving
7. Enjoy! Makes 2 servings
If you wanted to make more then use the whole box of cutlets and repeat steps 2-4 once.
Recipe can be made vegan if you omit the cheese or replace with vegan shredded cheese. These cutlets are all natural and vegan.
Yum!! they look good!! how did it taste?? I have been meaning to get down to the Fresh Market again!! We need a Whole Foods!!
It was REALLY good. I was surprised at how good it tasted.
Those look definitely delicious, Jen!
Are they filling?
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Yep. I had them with a side of broccoli!
Looks great! Makes me in the mood to make some eggplant parm soon!
I love these eggplant cutlets! They are sold at Hannaford too! I almost bake some and chopped them up for veggie pizza. SO GOOD!
These cutlets are really good. I’ve used them to make eggplant parm grilled panini. Sooo good. And I love the time you save.
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