fantastic for tacos or burritos. An annual tradition for my family on May 5. Especially delicious when paired with an avocado salsa made with avocado, tomatoes, onions, cilantro, and lime juice.
| Prep Time: | 15 mins |
| Cook Time: | 1 hr 20 mins |
| Total Time: | 1 hr 35 mins |
| Servings: | 6 |
Ingredients
- cooking spray
- 4 large eggs
- 3 tablespoons water
- 2 cups plain dry bread crumbs
- 2 medium eggplants, peeled and cut into 1/4-inch-thick slices
- 1 (24 ounce) jar RAGÚ® Old World Style® Traditional Sauce
- ½ cup reduced-fat grated Parmesan cheese
- 1 cup shredded part-skim mozzarella cheese
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Lightly grease baking sheets with cooking spray.
- Whisk together eggs and water in a shallow bowl. Place bread crumbs in a second bowl.
- Dip eggplant slices in egg mixture, then press in bread crumbs to coat. Arrange eggplant in a single layer on the prepared baking sheets.
- Bake in the preheated oven until eggplant is golden, about 25 minutes.
- Evenly spread 1 cup sauce in a 13×9-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.
- Bake for 45 minutes. Remove the aluminum foil and sprinkle top with mozzarella cheese. Continue baking, uncovered, until cheese is melted, about 10 minutes.
- Nutrition data for this recipe includes the full amount of breading ingredients. The actual amount of breading consumed will vary.
Reviews
It was easy to make and tasty.I am 71 yrs old and will make this again Glenn
very delicious eggplant parmesan. Easy to make and bake. Healthier than frying. We prepared the layered patties in the tray, covered with foil and set in the refrigerator until dinner time. That cuts prep time to only 45 minutes. Otherwise you need another 25 minutes to precook the patties. I find the 1 hour 45 minutes too long if it’s 6:00 and you”re hungry. My only question is whether to cut off the skin or not? I didn’t it was edible but thinking about similar dishes in Italian Restaurants the eggplant is served skinless.
So easy delicious, beautiful dish!
I added a bit more garlic and a touch of oregano and a bit of red wine to the sauce. Of course I’ll make it again and soon.
The food or Egg plant came out great with parmigiana
Gotta admit, this is how I make eggplant parmesan. Just put everything in oven because I don’t like the extra step or mess of frying.
We like this very much and easy to make.
I made it but used the olive oil on the eggplant instead of the eggs. It came out good. Was a little leery because my husband doesn’t like baked eggplant but he really liked it. Would definitely make again.
We liked it, will definitely make again
My husband asked me to make egg plant parm and this seemed like a reasonably easy recipe. I currently have it in my oven, and this will be the second time this week I’ve made it, it’s that good. Even the left overs are really good, and I had them 2 days in a row. I made it as written only I added a little bit of shredded Parmesan cheese in the breadcrumbs. It smells so good right now it’s hard to have some self control!
I probably added more cheese; needed more tomato sauce. It was delicious-tasted like lasagna!
I made exactly as recipe and it came out delicious I will make again
I’ve tried many recipes and this one is by far the best! My husband said he could eat the whole thing it was so good.
This is a good one. I may have to put this in my rotation. I made my own sauce but followed the recipe. Don’t think I would change anything.
Made according to directions. Very good,hubby loved it. will make it again.
I followed receive exactly. I plan to freeze what this one person does not eat. It can be a great lunch with a salad. More to follow
This was really good. I used seasoned Panko bread crumbs for a crispier result and used Italian blend cheese. Can’t wait to make it again.
I made a half a recipe and I guess my eggplant wasn’t medium size. I ended up needing more breadcrumbs, about 1 and a half cups. I used panko with a couple of tablespoons of Italian seasonings mixed in. After putting the sauce in the bottom of the pan, I placed 6 slices of breaded eggplant, a sprinkling of parm cheese and then spooned a bit of sauce over the top. I repeated this two times (so I had 6 stacks of 3 eggplant slices each). I covered and baked per the directions, adding the moz cheese. It took closer to 2 hrs to prepare. My eggplant didn’t crisp up until 33 minutes into cooking. That said, flavor and texture is fantastic! We will definitely have again.
i double up the cheese
Really terrific. At least as good as fried, and much easier and faster.
Very delicious and easy to make. Will make it again!