Eggplant Parmesan with Noodles

Eggplant Parmesan is my go-to dish at Italian restaurants, but now I prefer to make it at home. This version is as creamy and crunchy as anything you’d get at a restaurant with just a touch of cheese and no frying! My mouth is watering just writing about it. Served with pre-cooked spaghetti noodles in sauce.

Per serving: 360 calories, 11 g fat, 16 g protein, 52 g carbs, 12 g sugar, 8 g fiber


About Single Serving Orders

This size is available in “lunchbox style” or “make at home” versions. For the lunchbox, I’ll do all the work so you’re all set for the brown bag. If you select “make at home”, you get to spend some time in the kitchen. I don’t do your dishes, but I’ve done the rest of your dirty work. Basic time and instructions are included below.  If you order the “lunchbox style”, it comes with fruit.


Instructions: Preheat oven to 400 degrees. Remove foil and bake until eggplant is bubbly and the top is golden, about 25 minutes. Remove from heat and allow to rest for five minutes before serving.

Meanwhile, reheat pasta and sauce in the microwave. Top with shredded cheese.

Ingredients: Eggplant, olive oil, salt, Classico tomato and basil sauce, Parmesan, breadcrumbs, pepper, spaghetti noodles

Special Diets: Freezable, Vegetarian, Nut-Free

Per serving: 360 calories, 11 g fat, 16 g protein, 52 g carbs, 12 g sugar, 8 g fiber

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Eggplant Parmesan is my go-to dish at Italian restaurants, but now I prefer to make it at home. This version is as creamy and crunchy as anything you’d get at a restaurant with just a touch of cheese and no frying! My mouth is watering just writing about it. Served with pre-cooked spaghetti noodles and a side of sauce.

 

Portion Size

Single Serving – Lunchbox Style, Single Serving – Make At Home, Six Servings, Two Servings, Four Servings