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Ingredients
US|METRIC
6 SERVINGS
- 2 cups plain dry bread crumbs
- 2 eggplants (medium, peeled and cut into 1/4-inch thick slices)
- 4 large eggs (beaten with 3 Tbsp. water)
- 1 jar Ragu Traditional Sauce (1 lb. 8 oz.)
- 1/2 cup reduced fat grated parmesan cheese
- 1 cup part-skim mozzarella cheese (shredded)
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Directions
- Preheat oven to 350°. Place bread crumbs in medium bowl.
- Dip eggplant slices in egg mixture, then bread crumbs. Arrange eggplant slices in single layer on lightly oiled baking sheets. Bake until eggplant is golden, about 25 minutes.
- Evenly spread 1 cup Sauce in 13 x 9-inch baking dish. 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.
- Remove foil and sprinkle with mozzarella cheese. Bake uncovered until cheese is melted, about 10 minutes.
NutritionView More
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340Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories340Calories from Fat100 |
% DAILY VALUE |
Total Fat11g17% |
Saturated Fat4.5g23% |
Trans Fat |
Cholesterol155mg52% |
Sodium900mg38% |
Potassium900mg26% |
Protein16g |
Calories from Fat100 |
% DAILY VALUE |
Total Carbohydrate47g16% |
Dietary Fiber10g40% |
Sugars16g |
Vitamin A25% |
Vitamin C10% |
Calcium25% |
Iron20% |
* 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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Reviews(1)
Nieves 4 years ago
Great! I added fresh basil and parsley to egg batter before dipping into breadcrumbs. Turned out tasty. Easy no frying recipe. Delicious.