How to Make RAGÚ No-Frying Eggplant Parmesan - A Step-by-Step Guide

If you're a fan of Italian cuisine, then you've likely indulged in the classic dish, Eggplant Parmesan. This delicious and hearty dish features layers of crispy eggplant slices, tangy tomato sauce, and gooey melted cheese. However, traditional Eggplant Parmesan recipes often call for frying the eggplant slices in oil, which can be time-consuming and add unnecessary calories.

Fortunately, there's a healthier and easier way to enjoy this beloved dish: RAGÚ No-Frying Eggplant Parmesan. T...

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Ingredients

  • cooking spray
  • 4 large eggs
  • 3 tablespoons water
  • 2 cups plain dry bread crumbs
  • 2 medium eggplants, peeled and cut into 1/4-inch-thick slices
  • 1 (24 ounce) jar RAGÚ® Old World Style® Traditional Sauce
  • ½ cup reduced-fat grated Parmesan cheese
  • 1 cup shredded part-skim mozzarella cheese

Information

  • Prep Time: 15 mins
  • Cook Time: 1 hr 20 mins
  • Total Time: 1 hr 35 mins
  • Servings: 6

  • Preheat the oven to 350 degrees F (175 degrees C). Lightly grease baking sheets with cooking spray.
  • Whisk together eggs and water in a shallow bowl. Place bread crumbs in a second bowl.
  • Dip eggplant slices in egg mixture, then press in bread crumbs to coat. Arrange eggplant in a single layer on the prepared baking sheets.
  • Bake in the preheated oven until eggplant is golden, about 25 minutes.
  • Evenly spread 1 cup sauce in a 13x9-inch baking dish. Layer ½ of the baked eggplant slices evenly over sauce, then top with 1 cup sauce and 1/4 cup Parmesan cheese; repeat layers once more. Cover the dish with aluminum foil.
  • Bake for 45 minutes. Remove the aluminum foil and sprinkle top with mozzarella cheese. Continue baking, uncovered, until cheese is melted, about 10 minutes.
  • Nutrition

    378 cal.

    • Total Fat: 12g
    • Saturated Fat: 3g
    • Cholesterol: 136mg
    • Sodium: 991mg
    • Total Carbohydrate: 50g
    • Dietary Fiber: 15g
    • Protein: 19g
    • Potassium: 551mg