No-Frying Eggplant Parmesan

By kjs1010

Ingredients

• 2 cups seasoned dry bread crumbs
• 1 1/2 cups grated parmesan cheese
• 2 medium eggplants (about 2 pounds), peeled and cut into 1/4 inch slices
• 4 eggs, beaten with 3 Tbs water
• 1 jar (1 lb. 10 oz) Ragu Chunky Gardenstyle Pasta Sauce
• 1 1/2 cups shredded mozzarella cheese (about 6 oz)

Preparation

Step 1

Preheat oven to 350. In medium bowl, combine bread crumbs and 1/2 cup parmesan cheese. Dip eggplant slices in egg mixture, then bread crumb mixture. On lightly oiled baking sheets, arrange eggplant in single layer. Bake 25 minutes or until eggplant is golden.

In 13x9 inch baking dish, evenly spread 1 cup pasta sauce. Layer 1/2 of eggplant, then 1 cup sauce and 1/2 cup parmesan; repeat. Cover with aluminum foil and bake 45 minutes. Remove foil and sprinkle with mozarella cheese. Bake uncovered and additional 10 minutes or until cheese is melted.