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RAGÚ No-Frying Eggplant Parmesan

RAGÚ No-Frying Eggplant Parmesan

Cost $12, save $8

Source: Recommended by CookPal

  • 80 Min
  • 6 Servings
  • $12

INGREDIENTS

  • Preparation

    • Cooking spray
    • 🥚 4 large eggs
    • 💧 3 tablespoons water
    • 2 cups plain dry bread crumbs

  • Vegetables

    • 🍆 2 medium eggplants, peeled and cut into 1/4-inch-thick slices

  • Sauce and Cheese

    • 1 (24 ounce) jar RAGÚ® Old World Style® Traditional Sauce
    • 1/2 cup reduced-fat grated Parmesan cheese
    • 1 cup shredded part-skim mozzarella cheese

STEPS

1

Preheat the oven to 350 degrees F (175 degrees C). Lightly grease baking sheets with cooking spray.

2

Whisk together eggs and water in a shallow bowl. Place bread crumbs in a second bowl.

3

Dip eggplant slices in egg mixture, then press in bread crumbs to coat. Arrange eggplant in a single layer on the prepared baking sheets.

4

Bake in the preheated oven until eggplant is golden, about 25 minutes.

5

Evenly spread 1 cup sauce in a 13x9-inch baking dish. Layer 1/2 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.

6

Bake for 45 minutes. Remove the aluminum foil and sprinkle top with mozzarella cheese. Continue baking, uncovered, until cheese is melted, about 10 minutes.

NUTRIENTS

Per 1 serving

🔥

378

Calories

  • 19
    Protein
  • 50
    Carbs
  • 12
    Fats

💡 Use fresh eggplants to avoid a bitter flavor in the final dish.You can use whole-grain bread crumbs for added fiber.Let the dish rest for 10 minutes before serving to allow the layers to set properly.