No-Frying Eggplant Parmesan

Name: No-Frying Eggplant Parmesan
Prep time: 1 h 35 min
Cook time: 1 h 35 min
Total time: 1 h 35 min
Yield: 6
Cuisine: Mediterranean, Italian, European
Ingredients: 473 milliliters plain dry bread crumbs; 2 mediums eggplants, peeled and cut into 1/4-inch-thick slices; 4 larges eggs, beaten with; 680 grams Ragu® Old World Style® Traditional Sauce; 118 milliliters reduced-fat grated Parmesan cheese; 237 milliliters shredded part-skim mozzarella cheese; 3 Tbsps water

No-Frying Eggplant Parmesan might be just the main course you are searching for. This recipe serves 6. This recipe covers 19% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 17g of protein, 10g of fat, and a total of 487 calories. If you have water, eggplants, eggs, and a few other ingredients on hand, you can make it. To use up the dry bread crumbs you could follow this main course with the Gluten Free Dairy Free Coconut Tarts as a dessert.

Instructions

Preheat oven to 350 degrees F.

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Oven

Place bread crumbs in medium bowl.

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Breadcrumbs

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Bowl

Dip eggplant slices in egg mixture, then bread crumbs. Arrange eggplant slices in single layer on lightly oiled baking sheets.

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Breadcrumbs

Eggplant

Dip

Egg

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Baking Sheet

Bake until eggplant is golden, about 25 minutes.

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Eggplant

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Oven

Evenly spread 1 cup Sauce in 13 x 9-inch baking dish.

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Sauce

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Baking Pan

Layer ½ of the baked eggplant slices, then 1 cup Sauce and 1/4 cup Parmesan cheese; repeat layers. Cover with aluminum foil and bake 45 minutes.

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Parmesan

Eggplant

Sauce

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Aluminum Foil

Oven

Remove foil and sprinkle with mozzarella cheese.

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Mozzarella

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Aluminum Foil

Bake uncovered until cheese is melted, about 10 minutes.

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Cheese

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Oven

Equipment

Ingredients

Servings:

473milliliters

plain dry bread crumbs 2mediums

eggplants, peeled and cut into 1/4-inch-thick slices 4larges

eggs, beaten with 680grams

Ragu® Old World Style® Traditional Sauce 118milliliters

reduced-fat grated Parmesan cheese 237milliliters

shredded part-skim mozzarella cheese 3Tbsps

water

Recommended wine: Chianti, Trebbiano, Verdicchio

Chianti, Trebbiano, and Verdicchio are great choices for Italian. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. One wine you could try is Felsina Berardenga Chianti Classico ( Half-bottle). It has 4.2 out of 5 stars and a bottle costs about 13 dollars.

Felsina Berardenga Chianti Classico ( Half-bottle)

"Shows fresh berry, with hints of flowers, fresh herbs and chocolate. Full-bodied, with a fresh palate, well-integrated tannins and a balanced finish. Lots of cherry and light spice. Best after 2003."-Wine Spectator