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No Frying Eggplant Parmesan (18 Servings) Leftovers are great for next-day sandwiches...or freeze for another meal!

Serves: 18 • Prep time: 30 min • Cook time: 1 hour 45 min
Picture of the No Frying Eggplant Parmesan (18 Servings) recipe
  • 2-1/2 cups Italian seasoned dry bread crumbs
  • 1-1/2 cups grated Parmesan cheese
  • 3 medium eggplants (about 3 lbs.), peeled and cut into 1/4-inch slices
  • 6 eggs, beaten with 1/4 cup water
  • 1 jar (2 lb. 13 oz.) Ragu® Old World Style® Pasta Sauce
  • 3 cups shredded mozzarella cheese (about 12 oz.)
  1. Preheat oven to 350°. Combine bread crumbs with 1 cup Parmesan cheese in large shallow casserole. Dip eggplant slices in egg mixture, then bread crumb mixture. Arrange eggplant slices in single layer on lightly oiled baking sheets. Spray eggplant, if desired, with nonstick cooking spray. Bake 25 minutes or until eggplant is golden.
  2. Evenly spread 1 cup Pasta Sauce in 4-quart (15 x 10 x 2-inch) baking dish. Layer 1/2 of the baked eggplant slices, then 1-1/2 cups Sauce, and 1/2 of the mozzarella and Parmesan cheeses; repeat, reserving the mozzarella and using all of the remaining Sauce.
  3. Cover with aluminum foil and bake 45 minutes. Remove foil, then sprinkle with remaining mozzarella cheese. Bake uncovered an additional 10 minutes or until cheese is melted.

Cost per recipe*: $22.58.

Cost per serving*: $1.25.

*Based on average retail prices at national supermarkets.

Photo Copyright 2006 Publications International, Ltd. Used with permission.

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