Bertolli Baked Eggplant Parmigiana

Name: Bertolli Baked Eggplant Parmigiana
Prep time: 1 h 40 min
Cook time: 1 h 40 min
Total time: 1 h 40 min
Yield: 8
Cuisine: Mediterranean, Italian, European
Ingredients: 907 grams large eggplant (about , peeled and cut into 1/4-inch slices; 4 larges eggs, beaten with 3 tbsp. water; 227 grams ounces fresh mozzarella cheese, thinly sliced; 414 milliliters italian seasoned dry bread crumbs; 118 milliliters grated parmesan cheese; 2 jars bertolli® tomato & basil sauce

The recipe Bertolli Baked Eggplant Parmigiana could satisfy your Mediterranean craving in around 1 hour and 40 minutes. This main course has 270 calories, 16g of protein, and 12g of fat per serving. This recipe serves 8. Head to the store and pick up eggplant, eggs, parmesan cheese, and a few other things to make it today.