RAGÚ® No-Frying Eggplant Parmesan

  • Recipe By
  • Published Sep 11th
  • Ready In1h 35m
  • Servings6
Breaded eggplant slices are baked then layered with lots of cheese and sauce for a delicious, family-favorite dinner.

RAGÚ® No-Frying Eggplant Parmesan Ingredients

The following are the ingredients needed to make delicious RAGÚ® No-Frying Eggplant Parmesan for 6 servings:

  • 2 cups plain dry bread crumbs
  • 2 medium eggplants, peeled and cut into 1/4-inch-thick slices
  • 4 large eggs, beaten with
  • 3 tablespoons water
  • 1 (24 ounce) jar RAGÚ® Old World Style® Traditional Sauce
  • 1/2 cup reduced-fat grated Parmesan cheese
  • 1 cup shredded part-skim mozzarella cheese

RAGÚ® No-Frying Eggplant Parmesan Cooking Instructions

  • Prep15m
  • Cook1h 20m
  • Ready In1h 35m

To cook RAGÚ® No-Frying Eggplant Parmesan, you need about 15 minutes of preparation time. The time needed to cook this RAGÚ® No-Frying Eggplant Parmesan is about 1 hour 20 minutes , and you can serve your RAGÚ® No-Frying Eggplant Parmesan within 1 hour 35 minutes . The following are the steps to cook RAGÚ® No-Frying Eggplant Parmesan easily:

  1. 1 Preheat oven to 350 degrees F. Place bread crumbs in medium bowl.
  2. 2 Dip eggplant slices in egg mixture, then bread crumbs. Arrange eggplant slices in single layer on lightly oiled baking sheets. Bake until eggplant is golden, about 25 minutes.
  3. 3 Evenly spread 1 cup Sauce in 13 x 9-inch baking dish. Layer ½ of the baked eggplant slices, then 1 cup Sauce and 1/4 cup Parmesan cheese; repeat layers. Cover with aluminum foil and bake 45 minutes.
  4. 4 Remove foil and sprinkle with mozzarella cheese. Bake uncovered until cheese is melted, about 10 minutes.

Notes

  • Nutritional Information:
  • Amount Per Serving: Calories,370; Calories from Fat, 110; Total Fat,13 g; Saturated Fat,5 g; Trans Fat, 0 g; Cholesterol,140 mg; Sodium, 970 mg' Total Carbs, 47 g' Dietary Fiber, 8 g; Sugars, 14 g; Protein19 g, Vitamin A, 8 %; Vitamin C, 25 %; Calcium, 35 %; Iron, 20 %
  1. Apr 8th 2015

    Just made this tonight and I thought it was really good. I didn't have Panko bread crumbs so I used seasoned bread crumbs and added Parmesan cheese, garlic powder, and some crushed red peppe ...

  2. Mar 31st 2015

    This recipe was so easy and the family loved it

  3. Nov 8th 2014

    This was a very good recipe. We loved it!

  4. Sep 11th 2014

    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 ...

  5. Aug 29th 2014

    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 ...

  6. Aug 21st 2014

    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.

  7. Jun 30th 2014

    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.

  8. Jun 6th 2014

    This was delicious !!!!!! Very good ! Only used one eggplant since i only cook for myself.. Cant wait to have left overs tomorrow !!

  9. May 26th 2014

    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.