Recipe by Heather T., Whipperberry
"Eggplant rounds are breaded and baked, then stacked and layered with Ragu® Old World Style® Traditional Sauce and mozzarella cheese, then baked again until hot and cheese has melted."
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eggplants, sliced into 1/2-inch rounds
Salt to draw moisture from eggplant
Salt and pepper to taste
panko bread crumbs
1 (24 ounce) jar
Ragu® Old World Style® Traditional Sauce
2 (8 ounce) packages
mozzarella cheese, thinly sliced
grated parmesan cheese
All I can say is YUCK! Stick w/ eggplant Parmesan.
It took WAAAAAAY longer to cook these eggplant slices than the recipe calls for...like a full 30 to 45 minutes longer. It took nearly an hour in the oven to get the eggplant slices tender enough to eat, and I bought ripe eggplant. Other than all the extra time it took, this dish was very good.
Sorry, I can't judge the original recipe because I changed it. I don't use cooking spray. I use a basting brush and regular oil to coat the eggplants with. And I completely ignore the direction to salt the eggplants before hand. They haven't killed me yet, and they're not bitter to my taste. Other than that, it's a great recipe and you don't have to use prepared tomato sauce. Just some diced tomatoes will do.
* Percent Daily Values are based on a 2,000 calorie diet.
Crispy Eggplant Parmesan Stacks
Serving Size: 1/9 of a recipe
Servings Per Recipe: 9
Amount Per Serving
Calories from Fat: 144
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