RAGÚ No-Frying Eggplant Parmesan

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 , 24 ounce
• 0.5 cups reduced-fat grated Parmesan cheese
• 1 cup shredded part-skim mozzarella cheese

Instructions

1. 1

   Preheat the oven to 350 degrees F (175 degrees C). Lightly grease baking sheets with cooking spray.

2. 2

   Whisk together eggs and water in a shallow bowl. Place bread crumbs in a second bowl.

3. 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. 4

   Bake in the preheated oven until eggplant is golden, about 25 minutes.

5. 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. 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.