Eggplant Parmesan

Italian comfort with a bright, fresh finish.

Few dishes capture the comfort of Italian home cooking quite like Eggplant Parmesan. Tender slices of fresh eggplant are lightly breaded, cooked until golden, then layered with our house marinara, savory Romano cheese, and creamy melted mozzarella before being baked to bubbly perfection. Every bite delivers a delicious balance of crisp texture, rich tomato flavor, and cheesy goodness.

Served alongside buttery green beans finished with a bright touch of fresh lemon, this meal offers a fresh, vibrant complement to the hearty eggplant. Freshly baked pesto bread completes the plate with fragrant basil, garlic, Parmesan, and extra virgin olive oil, making it perfect for soaking up every last spoonful of marinara. It’s a wholesome, chef-crafted take on a timeless Italian favorite that’s satisfying enough for any night of the week.

Ingredients

1. 1. Eggplant
   2. All-Purpose Flour
   3. Eggs
   4. Romano Cheese
   5. Flat-Leaf Parsley
   6. Marinara Sauce
   7. Mozzarella Cheese
   8. Fresh Green Beans
   9. Butter
   10. Lemon
   11. Baguette
   12. Pesto
   13. Parmesan Cheese

Heating Instructions

Eggplant Parmesan: Microwave on medium-high for 2–3 minutes, or until heated through. Alternatively, bake in a 350°F oven for 15–20 minutes, covered with foil, until hot and bubbly.

Pesto Bread: Warm in a 350°F oven for 5–7 minutes or toast lightly until crisp.

Lemon-Scented Green Beans: Microwave for 1–2 minutes or warm gently in a skillet over medium heat until heated through.

Allergen Statement: Contains wheat (all-purpose flour and baguette), eggs, milk (Romano, mozzarella, Parmesan cheese, butter, and pesto), and tree nuts (pesto, if made with pine nuts or other tree nuts). This meal is prepared in a kitchen that may handle other common allergens.