Oven-Baked Eggplant Parmesan

By PattiB

Our version of this Italian classic comfort food is baked in the oven, not fried. It's just as delicious as the traditional version, but no frying makes it even more appealing because clean up is a breeze.

Ingredients

• 2 eggs
• 1 1/2 cups seasoned bread crumbs
• 2 medium eggplants (about 1 1/2 pounds), cut into 1/2-inch thick slices
• 1 jar (24 ounces) Prego® Traditional Italian Sauce
• 2 cups mozzarella cheese, shredded (about 8 ounces)
• 2 tablespoons grated Parmesan cheese

Details

Servings 6
Adapted from campbellskitchen.com

Preparation

Step 1

Set the oven to 400°F. Spray a rimmed baking sheet with vegetable cooking spray.

Beat the eggs in a shallow bowl with a fork or whisk. Place the bread crumbs onto a dish. Dip the eggplant into the eggs and coat with the bread crumbs. Place the eggplant onto the baking sheet.

Bake for 30 minutes, turning the eggplant over once halfway through the baking time.

Spray an 11x8x2-inch baking dish with vegetable cooking spray. Spread 1/2 cup sauce in the bottom of the dish. Layer half the eggplant, 1 cup sauce, 1 cup mozzarella cheese and 1 tablespoon Parmesan cheese in the dish. Repeat the layers.

Bake for 25 minutes or until hot.