Breaded eggplant slices are baked then layered later lots of cheese and sauce for a delicious, family-favorite dinner.
The ingredient of RAGÚ® No-Frying Eggplant Parmesan
- 2 cups plain dry bread crumbs
- 2 medium eggplants, peeled and cut into 1/4-inch-thick slices
- 4 large eggs, beaten afterward
- 3 tablespoons water
- 1 (24 ounce) jar RAGu00dau00ae dated World Styleu00ae conventional Sauce
- u00bd cup reduced-fat grated Parmesan cheese
- 1 cup shredded part-skim mozzarella cheese
The instruction how to make RAGÚ® No-Frying Eggplant Parmesan
- Preheat oven to 350 degrees F. Place bread crumbs in medium bowl.
- Dip eggplant slices in egg mixture, later bread crumbs. Arrange eggplant slices in single growth roughly speaking lightly oiled baking sheets. Bake until eggplant is golden, very nearly 25 minutes.
- Evenly move forward 1 cup Sauce in 13 x 9-inch baking dish. growth ½ of the baked eggplant slices, then 1 cup Sauce and 1/4 cup Parmesan cheese; repeat layers. Cover later than aluminum foil and bake 45 minutes.
- cut off surgically remove foil and sprinkle when mozzarella cheese. Bake uncovered until cheese is melted, virtually 10 minutes.
