- 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
- 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 ½ 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.
04/02/2017
recipepes.com
ragu no-frying eggplant parmesan, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
