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No Frying Eggplant Parmesan

By: Ragu®

"A vegetarian alternative to chicken parmesan, this dish is a hearty and tasty way to get those veggies in."

Rate/Review | Read Reviews (27)

Prep Time:
10 Min

Cook Time:
1 Hr 20 Min

Ready In:
1 Hr 30 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 6 servings

Ingredients

2 cups seasoned dry bread crumbs
1 1/2 cups grated Parmesan cheese
2 (1 pound) medium eggplants, peeled and cut into 1/4-inch slices
4 eggs, beaten with
3 tablespoons water
1 (26 ounce) jar Ragu® Robusto!® Pasta Sauce
1 1/2 cups shredded mozzarella cheese

Directions

Preheat oven to 350 degrees F. Combine bread crumbs with 1/2 cup Parmesan cheese in medium bowl. Dip eggplant slices in egg mixture, then bread crumb mixture. Arrange eggplant slices in single layer on lightly oiled baking sheets. Bake 25 minutes or until eggplant is golden.
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 1/2 cup Parmesan cheese; repeat. Cover with aluminum foil and bake 45 minutes. Remove foil and sprinkle with mozzarella cheese. Bake uncovered an additional 10 minutes or until cheese is melted.

Footnotes

TIP: Get your kids to eat more veggies by letting them help. Breading the eggplant slices is a great way to make veggies fun.

Nutritional Information

Amount Per Serving Calories: 471 | Total Fat: 18.5g | Cholesterol: 177mg Powered by ESHA Nutrient Database

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Reviewed on Feb. 5, 2010 by lbeezie

This is an excellent recipe! It was absolutely delicious! A few things that I would recommend...

Reviewed on Jul. 14, 2010 by Carolina

This is a keeper for me because it is quick and easy and I like the idea of the no frying as...

Reviewed on Mar. 8, 2010 by SukeyNY

My husband and I love this. No grease, and so yummy! I used eggplant & zucchini, and put...

Reviewed on Sep. 20, 2010 by Augie

The recipe is fantastic. I've used both regular and panko bread crumbs on different...

Reviewed on Dec. 30, 2010 by BrendaLynn

This was my first attempt at eggplant parmesan. The eggplant tasted very yummy, but the...

Reviewed on Sep. 7, 2010 by Sherry

Fantastic, I picked fresh eggplant from my garden and they were small Ichaban, so for me to...

Reviewed on May 19, 2011 by Pundragon

Delicious without complicated. I have made this a number of times now. My vegetarian...

Reviewed on Feb. 19, 2010 by babydollmac

good recips--I browned down Italian sausage & put on top the eggplant before I put the pasta...

Reviewed on Feb. 19, 2010 by wolfter

Absolutely wonderful, even for a guy. So simple and delicious, I followed the directions and...

Reviewed on Nov. 10, 2010 by chicklet

I wanted to like this but it just wasn' t the same for me. I think I will just fry the...

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