This no-fry eggplant parmesan is made with breaded eggplant slices, baked then layered with lots of cheese and sauce for a delicious family-favorite dinner.
Ingredients
- cooking spray:
- eggs: 4 piece
- water: 3 Tbsp
- plain dry bread crumbs: 2 cups
- medium eggplants, peeled and cut into 1/4-inch-thick slices: 2 piece
- RAGÚ® Old World Style® Traditional Sauce: 1 jar (24 ounce jar)
- reduced-fat grated Parmesan cheese: 0.5 cup
- part-skim mozzarella cheese: 1 cup (shredded)
Metric Conversion
Stages of cooking
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Preheat the oven to 350 degrees F (175 degrees C). Lightly grease baking sheets with cooking spray.
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Whisk together eggs and water in a shallow bowl. Place bread crumbs in a second bowl.
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Dip eggplant slices in egg mixture, then press in bread crumbs to coat. Arrange eggplant in a single layer on the prepared baking sheets.
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Bake in the preheated oven until eggplant is golden, about 25 minutes.
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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.
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Bake for 45 minutes. Remove the aluminum foil and sprinkle top with mozzarella cheese. Continue baking, uncovered, until cheese is melted, about 10 minutes.
