Easy No-Fry Eggplant Parmesan Recipe

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
• 0.5 cup reduced-fat grated Parmesan cheese
• 1 cup shredded part-skim mozzarella cheese

Instructions

1. Preheat your oven to 350 degrees F (175 degrees C). Lightly grease your baking sheets with cooking spray for easy cleanup.
2. In a shallow bowl, whisk together the eggs and water. Place the bread crumbs in a separate bowl for breading the eggplant.
3. Dip each eggplant slice into the egg mixture, then press into the bread crumbs to fully coat. Arrange the breaded eggplant in a single layer on the prepared baking sheets.
4. Bake in the preheated oven until the eggplant is golden brown and tender, approximately 25 minutes.
5. Evenly spread 1 cup of your favorite sauce in a 13x9-inch baking dish. Layer half of the baked eggplant slices evenly over the sauce, then top with another 1 cup of sauce and 1/4 cup of Parmesan cheese. Repeat these layers once more. Cover the dish tightly with aluminum foil.
6. Bake, covered, for 45 minutes. Remove the aluminum foil and sprinkle the top generously with mozzarella cheese. Continue baking, uncovered, until the cheese is fully melted and bubbly, about 10 minutes.

Nutrition

• Calories: 378 kcal
• Fat Content: 12 g
• Fiber Content: 15 g
• Sodium Content: 991 mg
• Protein Content: 19 g
• Cholesterol Content: 136 mg
• Carbohydrate Content: 50 g
• Saturated Fat Content: 3 g
• Unsaturated Fat Content: 0 g