Bertolli Baked Eggplant Parmigiana Recipe - Allrecipes.com
Bertolli Baked Eggplant Parmigiana Recipe
  • READY IN ABOUT hrs

Bertolli Baked Eggplant Parmigiana

Recipe by  

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

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Original recipe makes 8 servings Change Servings
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Directions

  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.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 1 hr 25 mins
  • READY IN 1 hr 40 mins
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Reviews More Reviews

Most Helpful Positive Review
Jan 05, 2010

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 to add water to the eggs as stated in the recipe. The water is intended to prevent there from being too heavy of a breading on the eggplant. If you like lots of breading, leave out the water. If, however, you want the taste of the eggplant to come through, I would make it exactly as stated in the recipe. I use Progresso Italian bread crumbs, and they have no salt in them at all. However, parmesan cheese can be salty, so if you are worried about saltiness, you may want to cut down on how much you use. Mangia!

 
Most Helpful Critical Review
Dec 03, 2009

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 Italian crumbs and 1/2 plain. The water is unnecessary (if it was to be mixed with the egg). Tasty, easy to make, and certainly cheap. I think next time, I'd leave the skin on.

 

18 Ratings

Jan 15, 2010

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 evenly. I also placed my eggplant slices on a piece of papertowel, lightly salted them, and covered them with additional papertowels. I left them like this for 15 minutes. It helps to draw out any additional moisture and draws out the bitterness. I used the shredded mozzarella and a spicier sauce. All in all, I rate this 5 stars as this is some of the best baked "fried" eggplant I've ever made.

 
Jan 11, 2010

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 texture and nutrition of the skin, but you won't have problems of long pieces of skin pulling around in it when it's served. Also, I don't use Italian seasoned breadcrumbs. I like full control of the seasonings that go into my dish and pick them to my own liking. And just like the others, no water in the egg. Try it, it's really tasty and the most of the Bertolli sauces are great just like this one.

 
Jan 28, 2010

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

 
Sep 10, 2010

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! But very good and easy.

 
Aug 05, 2010

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 the baking sheet) and was pleasantly surprised how rich and 'meaty' it tasted despite being a vegetarian dish! Had the leftovers for lunch today and I must say, it reheated well. I'll definitely make this one again and again.

 
Jun 28, 2010

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

 

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Nutrition

  • Calories
  • 257 kcal
  • 13%
  • Carbohydrates
  • 25.6 g
  • 8%
  • Cholesterol
  • 129 mg
  • 43%
  • Fat
  • 10.1 g
  • 16%
  • Fiber
  • 5.1 g
  • 20%
  • Protein
  • 16.8 g
  • 34%
  • Sodium
  • 751 mg
  • 30%

* Percent Daily Values are based on a 2,000 calorie diet.

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