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Our standard is simple: No antibiotics, ever.

Animals deserve to be handled with care and respect.

Are GMO ingredients good or bad? The jury is out, so we took them out.

Learn more

Sheetpan Eggplant Parm

Eggplant parm recipe

You’ll never miss the breadcrumbs (and extra cooking time!) in this quick riff on eggplant parm. It makes a super satisfying vegetarian main course all on its own, but it’s also tasty with some rounds of Applegate Organics® Sweet Italian Sausage or Applegate Naturals® Grilled Chicken Breast Strips tucked in among the tender eggplant, sauce and cheese.

  • Gluten-Free


Serves 4 | Total Time: Less Than 60 Mins

Ingredients

  • 2 medium eggplant, sliced crosswise ¾-inch thick
  • 1/3 cup olive oil
  • Kosher salt and freshly ground black pepper
  • 1½ cups tomato sauce
  • 1 (6-ounce) package Applegate Naturals® Italian Blend Shredded Cheese
  • 2 tablespoons freshly grated Parmesan
  • Chopped fresh parsley or basil, for garnish

Instructions

  1. Preheat the oven to 400°F. Line 2 baking sheets with parchment paper.
  2. Arrange the eggplant slices evenly on the baking sheets and brush both sides with olive oil. Season with salt and pepper.
  3. Bake the eggplant until the undersides are browned, 15–20 minutes. Flip the slices then continue to bake until fully tender, about 5 minutes more.
  4. Working with one of the baking sheets, scoot the eggplant slices closer together. Spoon half of the tomato sauce over the eggplant slices. Sprinkle half of the shredded cheese and Parmesan over the eggplant. Arrange the remaining eggplant slices over top and top with the remaining tomato sauce and cheeses.
  5. Return the baking sheet to the oven and bake until the sauce and cheese is bubbling, 8–10 minutes. Remove from the oven and serve hot.

Gluten-Free