How to Make Bertolli Baked Eggplant Parmigiana - A Step-by-Step Guide

When it comes to Italian cuisine, few dishes are as iconic and beloved as Eggplant Parmigiana. This classic comfort food is a simple yet indulgent way to enjoy the flavors of Italy, and it's perfect for any occasion, whether it's a family dinner or a special holiday feast. And when you make it with Bertolli sauce, you can be sure that you're getting the best quality ingredients for a truly authentic experience.

Bertolli Baked Eggplant Parmigiana is a dish that is sure to impress even ...

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Ingredients

  • 1 ¾ cups Italian seasoned dry bread crumbs
  • ½ cup grated Parmesan cheese
  • 2 pounds eggplant, peeled and cut into 1/4-inch slices
  • 4 large eggs, beaten with
  • 3 tablespoons water
  • 8 ounces fresh mozzarella cheese, thinly sliced
  • 2 (24 ounce) jars Bertolli® Tomato and Basil Sauce

Information

  • Prep Time: 15 mins
  • Cook Time: 1 hr 25 mins
  • Total Time: 1 hr 40 mins
  • Servings: 8
  • Yield: 8 servings

  • Preheat oven to 375 degrees F.
  • Combine bread crumbs with 1/4 cup Parmesan cheese in medium bowl. Dip eggplant in egg mixture, then bread crumb mixture, coating well. Arrange eggplant in single layer on lightly greased baking sheets. Bake 30 minutes or until golden.
  • Evenly spread 1 cup sauce in 9x13 inch baking dish. Layer 1/3 of the baked eggplant, then 1-1/2 cups sauce, 1/3 of the mozzarella cheese and 1/3 of the remaining Parmesan cheese; repeat. Top with remaining eggplant and sauce.
  • Cover with aluminum foil and bake 45 minutes. Remove foil and top with remaining cheeses. Bake uncovered an additional 10 minutes or until cheese is melted.
  • Nutrition

    230 cal.

    • Total Fat: 10g
    • Saturated Fat: 5g
    • Cholesterol: 116mg
    • Sodium: 749mg
    • Total Carbohydrate: 19g
    • Dietary Fiber: 1g
    • Total Sugars: 2g
    • Protein: 16g
    • Vitamin C: 1mg
    • Calcium: 338mg
    • Iron: 2mg
    • Potassium: 124mg