Recipe by Ragu®
"Breaded eggplant slices are baked then layered with lots of cheese and sauce for a delicious, family-favorite dinner."
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plain dry bread crumbs
eggplants, peeled and cut into 1/4-inch-thick slices
eggs, beaten with
1 (24 ounce) jar
Ragu® Old World Style® Traditional Sauce
reduced-fat grated Parmesan cheese
shredded part-skim mozzarella cheese
This was delicious !!!!!! Very good ! Only used one eggplant since i only cook for myself.. Cant wait to have left overs tomorrow !!
It was good but I thought it a bit dry.
This was really good! I grew eggplant in my garden this year. Hubby isn't fond of eggplant, but said he would eat it if I added some meat. So, I sautéed onion and green peppers from our garden with some ground turkey and added it to the sauce layer. I also used herbed breadcrumbs (also from our garden)to bread the eggplant. Turned out way better than I had imagined, and we will definitely make this one again! Thanks for sharing!
This recipe worked out perfectly, the best part was using Italian seasoned panko bread crumbs. We all loved the eggplant and were taking sample bites as soon as it came out of the oven crispy.
I used Italian style Panko breadcrumbs and thought the taste & texture were very good vs regular breadcrumbs. I only used one eggplant to feed two of us - therefore reduced the egg/water by half (and still had too much - I think one egg w/ water would do). I tried not to layer the slices, rather they were slightly offset on each other so a) they wouldn't get too soggy [and b) so each slice had a small amount of sauce & eventually mozzarella. Served on spinach linguine with the remaining sauce. It was a big hit!
This was a very good recipe. We loved it!
We liked this a lot. I could have used about 1-2 cups more spaghetti sauce. Otherwise, it was good and baking the eggplant was a real plus. I did have to use 2 cookie sheets.
This is an easy healthier alternative from fried eggplant. It is tasty and delicious. I did add extra sauce to it because I was worried it would be dry.
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