No Fry Eggplant Parmesan
Love eggplant parm, but not babysitting the frying pan for fifteen minutes? Bake those scrumptious squash slices instead with this no-fry solution.
- 2 cups seasoned dry bread crumbs
- 1½ cups grated Parmesan cheese, divided
- 2 medium eggplants (about 2 lbs), peeled and cut into ¼-inch slices
- 4 eggs, beaten with 3 tbsp water
- 1 jar (1 lb) Ragú® Robusto!® Pasta Sauce
- 1½ cups shredded mozzarella cheese (about 6 oz)
Preheat oven to 350 degrees.
Combine bread crumbs with ½ cup Parmesan cheese in medium bowl. Dip eggplant slices in egg mixture, then bread crumb mixture. Arrange eggplant slices in single layer on lightly oiled baking sheets.
Bake 25 minutes or until eggplant is golden.
Evenly spread 1 cup Pasta Sauce in 13 x 9-inch baking dish. Layer ½ of the baked eggplant slices, then 1 cup sauce and ½ cup Parmesan cheese; 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.
Submit!
