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Eggplant Parmesan
Vegetarian Gluten Free Option

Eggplant Parmesan

with homemade tomato sauce, spaghetti and fresh mozzarella

$18.00 Serves 1
1490 cal
52g protein
204g carbs
52g fat

About This Meal

Crispy, golden-breaded chicken cutlet topped with bubbling fresh mozzarella and finished with our rich, slow-simmered homemade tomato sauce. Served over a bed of perfectly cooked spaghetti, this Italian classic is comforting, vibrant, and deeply satisfying in every bite.

Dietary

Corn Free Gluten-Free Option Peanut Free Pork Free Tree Nut Free Vegetarian

Contains

Dairy Eggs Wheat

Nutrition Facts

Per Serving
1490 Calories
Protein Carbs Fat
52g Protein
204g Carbs
52g Fat
Fiber 14g
Sugar 14g
Saturated Fat 14g
Cholesterol 145mg
Sodium 1220mg
  • Spaghetti
  • Eggplant
  • Canned Tomatoes
  • Olive Oil
  • Mozzarella
  • Parmesan
  • Eggs
  • Panko
  • Flour
  • Garlic
  • Onion
  • Basil
  • Salt
  • Black Pepper
  • Basil
  • Red Pepper Flakes
Oven: Chef Recommended:
1. Preheat oven to 350°F.
2. Remove film, and cover only the pasta with foil.
3. Heat for 18-20 mins, eggplant 8-12 (flip halfway) or to 165°F.
4. Top eggplant with Mozzarella Blend for last 5min and enjoy!

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