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Ingredients
US|METRIC
8 SERVINGS
- 1 1/2 cups fresh breadcrumbs
- 2 cups grated Parmesan cheese
- 2 eggplant (medium, (2-1/2 lbs.), peeled and cut into 1/4-inch slices)
- 4 eggs
- 1 jar Ragu® Robusto!® Pasta Sauce (2 lb. 13 oz.)
- 2 cups shredded mozzarella cheese (about 8 oz)
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Directions
- Preheat oven to 350°. Combine bread crumbs with 1 cup Parmesan cheese in medium bowl. Dip eggplant slices in egg mixture, then bread crumb mixture. Arrange eggplant slices in single layer on lightly oiled baking sheet. Bake 25 minutes or until golden.
- Evenly spread 2 cups Pasta Sauce in 13 x 9-inch baking dish. Layer 1/2 of the baked eggplant slices, then 1-1/2 cups sauce and 1/2 cup Parmesan cheese; repeat. Cover with aluminum foil.
- Bake covered 45 minutes. Remove foil, then sprinkle with mozzarella cheese. Bake uncovered an additional 10 minutes or until cheese is melted.
NutritionView More
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310Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories310Calories from Fat150 |
% DAILY VALUE |
Total Fat17g26% |
Saturated Fat9g45% |
Trans Fat |
Cholesterol150mg50% |
Sodium730mg30% |
Potassium420mg12% |
Protein22g |
Calories from Fat150 |
% DAILY VALUE |
Total Carbohydrate20g7% |
Dietary Fiber5g20% |
Sugars4g |
Vitamin A10% |
Vitamin C6% |
Calcium45% |
Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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