No-Frying Eggplant Parmesan

Name: No-Frying Eggplant Parmesan
Total time: 1200 s
Yield: 6 servings
Cuisine: American
Ingredients: 2 cup plain dry bread crumbs; 1 1/2 cup grated Parmesan cheese; 1/2 tsp Italian seasoning; 1/4 tsp garlic powder; 2 medium eggplants (about 2 lbs.), peeled and cut into 1/4-inch slices; 4 eggs, beaten with 3 Tbsp. water; 1 jar (1 lb. 8 oz.) Ragu® Robusto!® Pasta Sauce; 1 1/2 cup part-skim mozzarella cheese (about 6 oz.)

ragu @cook_3751453

A hearty, veggie-packed meal one night and fun subs the next day...what could be better?

ragu @cook_3751453

A hearty, veggie-packed meal one night and fun subs the next day...what could be better?

Saved

Ingredients

20 mins

6 servings

2 cupplain dry bread crumbs
1 1/2 cupgrated Parmesan cheese
1/2 tspItalian seasoning
1/4 tspgarlic powder
2 mediumeggplants (about 2 lbs.), peeled and cut into 1/4-inch slices
4eggs, beaten with 3 Tbsp. water
1 jar(1 lb. 8 oz.) Ragu® Robusto!® Pasta Sauce
1 1/2 cuppart-skim mozzarella cheese (about 6 oz.)

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Steps

20 mins

1

Preheat oven to 350°. Combine bread crumbs with ½ cup Parmesan cheese, Italian seasoning and garlic powder in medium bowl. Dip eggplant in egg mixture, then bread crumb mixture. Arrange eggplant slices in single layer on lightly oiled baking sheets. Bake until eggplant is golden, about 25 minutes.
2

Evenly spread 1 cup Pasta Sauce in 13 x 9-inch baking dish. Layer 1/2 of the baked eggplant slices, then 1 cup sauce and ½ cup Parmesan cheese; repeat layers.
3

Cover with aluminum foil and bake 45 minutes. Remove foil and sprinkle with mozzarella cheese. Bake uncovered until cheese is melted, about 10 minutes.
4

Prep time: 20 min Cook time: 90 min