Step-by-Step Guide to Make Favorite No-Frying Eggplant Parmesan

Hello everybody, it’s Brad, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, no-frying eggplant parmesan. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.

RAGڮ No-Frying Eggplant Parmesan. this link is to an external site that may or may not meet accessibility guidelines. Brush both sides of the eggplant slices with some oil and season lightly with salt and pepper, arranging them in a single layer on the baking sheets. Mary demonstrates preparing a No Fry Eggplant Parmesan Casserole. She explains that non-fat or low-fat ingredients can be use.

No-Frying Eggplant Parmesan is one of the most well liked of recent trending foods in the world. It is appreciated by millions daily. It’s simple, it is fast, it tastes yummy. No-Frying Eggplant Parmesan is something that I’ve loved my entire life. They are fine and they look fantastic.

To begin with this particular recipe, we must first prepare a few components. You can cook no-frying eggplant parmesan using 8 ingredients and 4 steps. Here is how you can achieve it.

The ingredients needed to make No-Frying Eggplant Parmesan:

1. Prepare 2 cup plain dry bread crumbs
2. Make ready 1 1/2 cup grated Parmesan cheese
3. Make ready 1/2 tsp Italian seasoning
4. Get 1/4 tsp garlic powder
5. Get 2 medium eggplants (about 2 lbs.), peeled and cut into 1/4-inch slices
6. Take 4 eggs, beaten with 3 Tbsp. water
7. Get 1 jar (1 lb. 8 oz.) Ragu® Robusto!® Pasta Sauce
8. Get 1 1/2 cup part-skim mozzarella cheese (about 6 oz.)

The eggplant is roasted and layered with a homemade tomato-basil sauce and parmesan. An irresistible bread crumb layer tops it all off! This is summer comfort food at its best!. No-Fry Eggplant Parmesan. *The sauce in this recipe makes a double batch, so you can use half to make this Chicken Parmesan.

Instructions to make No-Frying Eggplant Parmesan:

1. Preheat oven to 350°. Combine bread crumbs with ½ cup Parmesan cheese, Italian seasoning and garlic powder in medium bowl. Dip eggplant in egg mixture, then bread crumb mixture. Arrange eggplant slices in single layer on lightly oiled baking sheets. Bake until eggplant is golden, about 25 minutes.
2. Evenly spread 1 cup Pasta Sauce in 13 x 9-inch baking dish. Layer 1/2 of the baked eggplant slices, then 1 cup sauce and ½ cup Parmesan cheese; repeat layers.
3. Cover with aluminum foil and bake 45 minutes. Remove foil and sprinkle with mozzarella cheese. Bake uncovered until cheese is melted, about 10 minutes.
4. Prep time: 20 min Cook time: 90 min

This is summer comfort food at its best!. No-Fry Eggplant Parmesan. *The sauce in this recipe makes a double batch, so you can use half to make this Chicken Parmesan. If you do not wish to make that dish, reserve half the sauce for another use, or use half the ingredients. Top the baked eggplant with the tomato sauce, mozzarella and Parmesan. This Baked Eggplant Parmesan recipe is lightened up a bit with baked (instead of fried) panko-crusted roasted eggplant, and layered up with a zesty combination of marinara, cheeses and fresh herbs.

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