No Frying Eggplant Parmesan

No Frying Eggplant Parmesan

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  • Prep Time


  • Total Time


  • Servings



  • 2

    Cups seasoned dry breadcrumbs

  • Cups grated Parmesan cheese

  • 2

    Medium eggplants (2lbs) peeled and cut into ¼ inch slices

  • 4

    Eggs, beaten with 3 Tbsp water

  • 1

    Jar (1 lb 10oz) Ragu Chunky Garden Style Pasta Sauce

  • Cups shredded mozzarella cheese (6oz)


Preheat oven to 350 In a medium bowl, combine breadcrumbs and 1/2 cup Parmesan cheese Dip eggplant slices in egg mixture, then breadcrumb mixture On lightly oiled baking sheets, arrange eggplant in single layer Bake 25 minutes or until eggplant is golden In 3x9 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 mozzarella cheese Bake uncovered an additional 10 minutes or until cheese is melted


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