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RAGÚ No-Frying Eggplant Parmesan

4

0 min

RAGÚ No-Frying Eggplant Parmesan

RAGÚ No-Frying Eggplant Parmesan Photo 1

Category

Egg appetizer

Time

0 min

Serving

6 persons

Calories

378

Rating

4.00★ (64)

Cuisine

Author: Victoria Buriak
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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  1. Preheat the oven to 350 degrees F (175 degrees C). Lightly grease baking sheets with cooking spray.
    RAGÚ No-Frying Eggplant Parmesan Photo 2
  2. Whisk together eggs and water in a shallow bowl. Place bread crumbs in a second bowl.
    RAGÚ No-Frying Eggplant Parmesan Photo 3
  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.
    RAGÚ No-Frying Eggplant Parmesan Photo 4
  4. Bake in the preheated oven until eggplant is golden, about 25 minutes.
    RAGÚ No-Frying Eggplant Parmesan Photo 5
  5. 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.
    RAGÚ No-Frying Eggplant Parmesan Photo 6
  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.
    RAGÚ No-Frying Eggplant Parmesan Photo 7

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