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 eggplant, peeled and cut into 1/4-inch slices; 4 larges eggs, beaten with; 227 grams fresh mozzarella cheese, thinly sliced; 414 milliliters Italian seasoned dry bread crumbs; 118 milliliters grated Parmesan cheese; 1 kilograms Bertolli® Tomato and Basil Sauce; 3 Tbsps water

Bertolli Baked Eggplant Parmigiana might be a good recipe to expand your main course recipe box. This recipe serves 8. One portion of this dish contains approximately 19g of protein, 16g of fat, and a total of 392 calories. A mixture of tomato and basil sauce, eggs, parmesan cheese, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the water you could follow this main course with the Watermelon-Peach Slushies as a dessert. It is an affordable recipe for fans of Mediterranean food. From preparation to the plate, this recipe takes approximately 1 hour and 40 minutes.

Instructions

Preheat oven to 375 degrees F.

Equipment you will use

Oven

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.

Ingredients you will need

Parmesan

Breadcrumbs

Eggplant

Bread

Dip

Egg

Equipment you will use

Baking Sheet

Bowl

Bake 30 minutes or until golden.

Equipment you will use

Oven

Evenly spread 1 cup sauce in 9x13 inch baking dish.

Ingredients you will need

Sauce

Equipment you will use

Baking Pan

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.

Ingredients you will need

Mozzarella