This no-fry eggplant parmesan is made with breaded eggplant slices, baked then layered with lots of cheese and sauce for a delicious family-favorite dinner.
Ingredients
- cooking spray
- 4 large eggs
- 3 tablespoons water
- 2 cups plain dry bread crumbs
- 2 medium eggplants , peeled and cut into 1/4-inch-thick slices
- 1 jar RAGÚ® Old World Style® Traditional Sauce , 24 ounce
- 0.5 cups reduced-fat grated Parmesan cheese
- 1 cup shredded part-skim mozzarella cheese
Instructions
-
1
Preheat the oven to 350 degrees F (175 degrees C). Lightly grease baking sheets with cooking spray.
-
2
Whisk together eggs and water in a shallow bowl. Place bread crumbs in a second bowl.
-
3
Dip eggplant slices in egg mixture, then press in bread crumbs to coat. Arrange eggplant in a single layer on the prepared baking sheets.
-
4
Bake in the preheated oven until eggplant is golden, about 25 minutes.
-
5
Evenly spread 1 cup sauce in a 13x9-inch baking dish. Layer ½ of the baked eggplant slices evenly over sauce, then top with 1 cup sauce and 1/4 cup Parmesan cheese; repeat layers once more. Cover the dish with aluminum foil.
-
6
Bake for 45 minutes. Remove the aluminum foil and sprinkle top with mozzarella cheese. Continue baking, uncovered, until cheese is melted, about 10 minutes.
Nutrition Facts
Per serving
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