Baked Eggplant Parmesan Recipe Serves 8
Prep Time 20 min
Cook Time 1 hr 30 min

Nutritional Information

Serving Size 1 serving
Amount Per
Calories 480
Calories from Fat 210
Total Fat 35 %
Saturated Fat 50 %
Trans Fat 0 g
Cholesterol 45 %
Sodium 77 %
Total Carbs 13 %
Dietary Fiber 32 %
Sugars 17 g
Protein 28 g
Vitamin A 20 %
Vitamin C 15 %
Calcium 70 %
Iron 15 %

Baked Eggplant Parmesan

A hearty, veggie-packed meal one night and fun subs the next day...what could be better?

Ingredients

  • 1 1/2 cups Italian seasoned dry bread crumbs
  • 2 cups grated Parmesan cheese
  • 2 medium eggplants (2-1/2 lbs.), peeled and cut into 1/4-inch slices
  • 4 eggs
  • 3 Tbsp. water
  • 1 jar (2 lb. 13 oz.) Ragu® Robusto!® Pasta Sauce
  • 2 cups shredded mozzarella cheese

Directions

  1. Preheat oven to 350°. Combine bread crumbs with 1 cup Parmesan cheese in medium bowl. Beat together eggs and water in another bowl. Dip eggplant slices in egg mixture, then bread crumb mixture. Arrange eggplant slices in single layer on lightly oiled baking sheet. Bake 25 minutes or until golden.
  2. Evenly spread 2 cups Pasta Sauce in 13 x 9-inch baking dish. Layer 1/2 of the baked eggplant slices, then 1-1/2 cups Sauce and 1/2 cup Parmesan cheese; repeat. Cover with aluminum foil.
  3. Bake covered 45 minutes. Remove foil, then sprinkle with mozzarella cheese. Bake uncovered an additional 10 minutes or until cheese is melted.
  • TIP: Try substituting chicken for the eggplant for a Baked Chicken Parm!
  • Cost per recipe*: $18.75. Cost per serving*: $2.34. *Based on average retail prices at national supermarkets.

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