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Ingredients
US|METRIC
8 SERVINGS
- 1 3/4 cups italian seasoned dry bread crumbs
- 1/2 cup grated Parmesan cheese
- 1 eggplant (large, about 2 lbs, peeled and cut into 1/4-inch slices)
- 4 eggs (large, beaten with 3 Tbsp. water)
- 1 container ricotta cheese (15 oz.)
- 2 cups shredded mozzarella cheese (about 8 oz)
- 2 Tbsp. fresh basil leaves (thinly sliced, optional)
- 2 jars Bertolli® Five Cheese with Asiago & Fontina Cheeses Sauce
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Directions
- Preheat oven to 350°.
- Combine bread crumbs and 1/4 cup Parmesan cheese in medium bowl. Dip eggplant in egg mixture, then bread crumb mixture, coating well. On lightly greased baking sheets, arrange eggplant in single layer. Bake 25 minutes or until golden.
- Meanwhile, combine ricotta, 1 cup mozzarella cheese, remaining 1/4 cup Parmesan cheese and basil in another medium bowl; set aside.
- Evenly spread 1 cup Sauce in 13 x 9-inch baking dish. Layer 1/3 of the baked eggplant slices, then 1/2 of the cheese mixture and 1-1/2 cups Sauce; repeat. Top with remaining eggplant, then Sauce. Cover with aluminum foil and bake 50 minutes. Remove foil and sprinkle with remaining 1 cup mozzarella cheese. Bake uncovered an additional 10 minutes or until cheese is melted.
NutritionView More
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360Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories360Calories from Fat170 |
% DAILY VALUE |
Total Fat19g29% |
Saturated Fat10g50% |
Trans Fat |
Cholesterol165mg55% |
Sodium820mg34% |
Potassium340mg10% |
Protein22g |
Calories from Fat170 |
% DAILY VALUE |
Total Carbohydrate25g8% |
Dietary Fiber3g12% |
Sugars4g |
Vitamin A15% |
Vitamin C4% |
Calcium40% |
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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