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Bertolli Baked Eggplant Parmigiana

By: Bertolli

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

Rate/Review | Read Reviews (14)

Prep Time:
15 Min

Cook Time:
1 Hr 25 Min

Ready In:
1 Hr 40 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 8 servings

Ingredients

1 3/4 cups Italian seasoned dry bread crumbs
1/2 cup grated Parmesan cheese
2 pounds eggplant, peeled and cut into 1/4 inch slices
4 large eggs, beaten with
3 tablespoons water
8 ounces fresh mozzarella cheese, thinly sliced
2 (24 ounce) jars Bertolli® Tomato and Basil Sauce

Directions

Preheat oven to 375 degrees F.
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.
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.
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.