RAGÚ® NO-FRYING EGGPLANT PARMESAN

RAGÚ® No-Frying Eggplant Parmesan image

Breaded eggplant slices are baked then layered with lots of cheese and sauce for a delicious, family-favorite dinner.

Provided by RAGÚ®

Categories Trusted Brands: Recipes and Tips Ragu®

Time 1h35m

Yield 6

Number Of Ingredients 7

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Ingredients

2 cups plain dry bread crumbs
2 medium eggplants, peeled and cut into 1/4-inch-thick slices
4 large eggs, beaten with
3 tablespoons water
1 (24 ounce) jar RAGÚ® Old World Style® Traditional Sauce
½ cup reduced-fat grated Parmesan cheese
1 cup shredded part-skim mozzarella cheese

Steps:

Preheat oven to 350 degrees F. Place bread crumbs in medium bowl.
Dip eggplant slices in egg mixture, then bread crumbs. Arrange eggplant slices in single layer on lightly oiled baking sheets. Bake until eggplant is golden, about 25 minutes.
Evenly spread 1 cup Sauce in 13 x 9-inch baking dish. Layer ½ of the baked eggplant slices, then 1 cup Sauce and 1/4 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.

*** Explore more RAGÚ® No-Frying Eggplant Parmesan Recipes »

Comment
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Tjiunatjo Maendo

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This is a great recipe! The eggplant was crispy on the outside and tender on the inside. The sauce was also very flavorful.

Nisar Rahmani

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I'm not a huge eggplant fan, but I really enjoyed this recipe. The eggplant was cooked perfectly and the flavors were amazing.

Nancy Alegwa

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This recipe is a great way to use up leftover eggplant. It's also a great dish to serve for a potluck or party.

Jowayne Koopman

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I love that this recipe is healthier than traditional eggplant parmesan. It's still just as delicious, but it's better for you.

Shahriya Islam

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I've made this recipe several times and it's always turned out perfect. It's a great recipe for beginners.

Nitza Velazquez

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This is my go-to recipe for eggplant parmesan. It's always a crowd-pleaser.

Joanne Manies

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I made this recipe for a party and it was a huge hit! Everyone loved it.

Mathew Brown

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I love that this recipe uses fresh eggplant instead of frozen. It makes a big difference in the flavor.

Leif

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This is a great recipe for a weeknight meal. It's quick and easy to make, and the results are always delicious.

Pritam pyare Kushwaha

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I was a little skeptical about making eggplant parmesan without frying the eggplant, but I was pleasantly surprised. The eggplant was just as crispy and flavorful as if it had been fried.