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No Frying Eggplant Parmesan

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Ingredients

  • 2 Cups seasoned dry breadcrumbs
  • 1 1/2 Cups grated Parmesan cheese
  • 2 Medium eggplants (2lbs) peeled and cut into 1/4 inch slices
  • 4 Eggs, beaten with 3 Tbsp water
  • 1 Jar (1 lb 10oz) Ragu Chunky Garden Style Pasta Sauce
  • 1 1/2 Cups shredded mozzarella cheese (6oz)

Details

Preparation

Step 1

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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