Servings: 8
2 cups Italian seasoned bread crumbs
1 1/4 cups grated Parmesan cheese
2 medium eggplants, cut into 1/4" slices
4 eggs, beaten
Olive or vegetable oil
1 jar Ragú Chunky Gardenstyle Pasta Sauce
1 1/2 cups shredded Mozzarella cheese (6 ounces)
1. Preheat oven to 375 degrees F.
2. In a medium bowl, combine bread crumbs and 1/2 cup Parmesan cheese. Dip each eggplant slice into egg, then into bread crumb mixture. In a large skillet, brown eggplant in hot oil on both sides; drain on paper towels.
3. Evenly spread 1 cup pasta sauce in a 13 × 9-inch baking dish. Overlap eggplant slices over sauce. Top with remaining pasta sauce and 3/4 cup Parmesan cheese. Bake, covered, 45 minutes. Uncover and sprinkle with Mozzarella cheese. Bake 10 minutes, or until cheese melts.
Serves 6-8.
2 cups Italian seasoned bread crumbs
1 1/4 cups grated Parmesan cheese
2 medium eggplants, cut into 1/4" slices
4 eggs, beaten
Olive or vegetable oil
1 jar Ragú Chunky Gardenstyle Pasta Sauce
1 1/2 cups shredded Mozzarella cheese (6 ounces)
1. Preheat oven to 375 degrees F.
2. In a medium bowl, combine bread crumbs and 1/2 cup Parmesan cheese. Dip each eggplant slice into egg, then into bread crumb mixture. In a large skillet, brown eggplant in hot oil on both sides; drain on paper towels.
3. Evenly spread 1 cup pasta sauce in a 13 × 9-inch baking dish. Overlap eggplant slices over sauce. Top with remaining pasta sauce and 3/4 cup Parmesan cheese. Bake, covered, 45 minutes. Uncover and sprinkle with Mozzarella cheese. Bake 10 minutes, or until cheese melts.
Serves 6-8.
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