ragu no-frying eggplant parmesan

Ingredients

• Servings: 6
• 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 ragu® old world style® traditional sauce
• 1/2 cup reduced-fat grated parmesan cheese
• 1 cup shredded part-skim mozzarella cheese

Recipe

Preparation Time: 15 mins Cook Time: 1 hr 20 mins

Ready Time: 1 hr 35 mins


• 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 1/2 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.