No-Frying Eggplant Parmesan
A hearty, veggie-packed meal one night and fun subs the next day...what could be better?
Best Eggplant Parmesan by Tasty
Ingredients
6 servings
- 2 cup plain dry bread crumbs
- 1 1/2 cup grated Parmesan cheese
- 1/2 tsp Italian seasoning
- 1/4 tsp garlic powder
- 2 medium eggplants (about 2 lbs.), peeled and cut into 1/4-inch slices
- 4 eggs, beaten with 3 Tbsp. water
- 1 jar (1 lb. 8 oz.) Ragu® Robusto!® Pasta Sauce
- 1 1/2 cup part-skim mozzarella cheese (about 6 oz.)
Steps / How to Make
Preheat oven to 350°. Combine bread crumbs with ½ cup Parmesan cheese, Italian seasoning and garlic powder in medium bowl. Dip eggplant in egg mixture, then bread crumb mixture. Arrange eggplant slices in single layer on lightly oiled baking sheets. Bake until eggplant is golden, about 25 minutes.
Evenly spread 1 cup Pasta Sauce in 13 x 9-inch baking dish. Layer 1/2 of the baked eggplant slices, then 1 cup sauce and ½ cup Parmesan cheese; repeat layers.
Cover with aluminum foil and bake 45 minutes. Remove foil and sprinkle with mozzarella cheese. Bake uncovered until cheese is melted, about 10 minutes.
Prep time: 20 min Cook time: 90 min
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