This Eggplant Parmesan features breaded eggplant cutlets layered with marinara sauce and a blend of mozzarella, Parmesan, and Romano cheeses. Made with no hydrogenated fats or high fructose corn syrup, it offers a convenient frozen meal option.
The cutlets are coated in panko breadcrumbs and seasoned with garlic, basil, and oregano, then baked with a rich tomato sauce. This vegetarian dish is ready to heat and serve for a quick dinner.