Bertolli Baked Eggplant Parmigiana

Bertolli Baked Eggplant Parmigiana

"Eggplant is breaded and baked golden crisp, then layered with mozzarella and Parmesan cheeses in this delightful entree."
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Ingredients

1 h 40 m servings 230 cals
Serving size has been adjusted!
Original recipe yields 8 servings

Nutrition

  • Calories:
  • 230 kcal
  • 11%
  • Fat:
  • 9.9 g
  • 15%
  • Carbs:
  • 19.2g
  • 6%
  • Protein:
  • 15.7 g
  • 31%
  • Cholesterol:
  • 116 mg
  • 39%
  • Sodium:
  • 749 mg
  • 30%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 375 degrees F.
  2. Combine bread crumbs with 1/4 cup Parmesan cheese in medium bowl. Dip eggplant in egg mixture, then bread crumb mixture, coating well. Arrange eggplant in single layer on lightly greased baking sheets. Bake 30 minutes or until golden.
  3. Evenly spread 1 cup sauce in 9x13 inch baking dish. Layer 1/3 of the baked eggplant, then 1-1/2 cups sauce, 1/3 of the mozzarella cheese and 1/3 of the remaining Parmesan cheese; repeat. Top with remaining eggplant and sauce.
  4. Cover with aluminum foil and bake 45 minutes. Remove foil and top with remaining cheeses. Bake uncovered an additional 10 minutes or until cheese is melted.

Reviews

Read all reviews 15
  1. 18 Ratings

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Most helpful positive review

This is a great basic eggplant parmigiana recipe! If you have never made it before, this is a great one to start with! I will gently disagree with a previous reviewer that there is no reason ...

Most helpful critical review

Normally I follow a recipe to the letter, when making it for the first time, but I've had experience with Italian seasoned bread crumbs and I find them too salty. Suggestion: Use 1/2 of the It...

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Least positive
Newest

This is a great basic eggplant parmigiana recipe! If you have never made it before, this is a great one to start with! I will gently disagree with a previous reviewer that there is no reason ...

Normally I follow a recipe to the letter, when making it for the first time, but I've had experience with Italian seasoned bread crumbs and I find them too salty. Suggestion: Use 1/2 of the It...

I thought this was an extremely delicious recipe. I used egg beaters instead of the real egg so I did not add the water. Make sure to turn your eggplant 1/2 way through baking so it crisps up ...

A tasty and easy eggplant parmigiana recipe. Don't peel the eggplant. Leave the skin on but score the eggplant lengthwise four times so it helps hold it together when cooking, you get the text...

made this for the first time and used 3 eggs and a half a cup of milk.So good will definately make again!

Really good, but the proportions are WAY off. I only had 1 pound of eggplant, so I halved the recipe, andran out of breadcrumbs, sauce, and cheese!! I ended upwith a full 9x13 pan of eggplant! ...

This was great! I had several little eggplants that I didn't know what to do with and this recipe saved them from being thrown out. I followed the recipe as directed (using olive oil to grease t...

This recipe was very easy to follow and is so tasty! I will be making it again!

this recipe was easy and amazing! I will be making this quite a bit from now on.

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