 Baked Eggplant Parmesan
Makes 6 servings
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Ingredients
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2
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cups seasoned dry bread crumbs
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1-1/2
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cups grated Parmesan cheese, divided
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2
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medium eggplants (about 2 pounds), peeled and cut into 1/4-inch round slices
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4
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eggs, beaten with 3 tablespoons water
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1
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jar (1 pound 10 ounces) RAGÚ® Robusto®! Pasta Sauce
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1-1/2
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cups shredded mozzarella cheese (about 6 ounces)
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1. Preheat oven to 350°F. In medium bowl, combine bread crumbs and 1/2 cup Parmesan cheese. Dip eggplant slices in egg mixture, then bread crumb mixture. On lightly oiled baking sheets, arrange eggplant slices in single layer; bake 25 minutes or until golden.
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2. In 13×9-inch baking dish, evenly spread 1 cup Ragú Robusto! Pasta Sauce. 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.
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© Unilever
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Printed
from fbnr.com
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