Bertolli Baked Eggplant Parmigiana Looking for vegetarian comfort food? Look no further. Our Bertolli Baked Eggplant Parmigiana is rich, cheesy and delicious to the last bite. Made with mozzarella and savory tomato basil sauce, this eggplant dish is an easy way to get your vegetables—and enjoy them, too. 8 Servings 15 minutesPrep Time 85 minutesCook Time 0 peopleloved this print Ingredients Directions Ingredients 1 - 3/4 cups Italian-seasoned dry bread crumbs 1/2 cup grated Parmesan cheese, divided 1 large eggplant (about 2 pounds), peeled, cut into 1/4-inch-thick slices 4 large eggs, beaten with 3 tablespoons water 2 jars (24 ounce) Bertolli® Tomato & Basil Sauce 8 ounces fresh mozzarella cheese, thinly sliced Directions Step 1: Heat oven to 375°. Step 2: Combine bread crumbs and ¼ cup Parmesan in medium bowl. Dip eggplant slices in egg mixture, then in crumb mixture, coating both sides. Arrange in single layer on lightly greased baking sheets. Bake 30 min. or until golden brown. Step 3: Spread 1 cup sauce in bottom of 13x9-inch baking dish. Layer 1/3 of the eggplant slices, 1-1/2 cups sauce, 1/3 of the mozzarella and 1/3 of the remaining Parmesan. Repeat layers. Top with remaining eggplant and sauce. Cover with foil. Step 4: Bake 45 min. Remove foil and top with remaining cheese. Bake, uncovered, 10 min. or until cheese is melted. Share This Recipe Share How To Sending Thank you! Your email was sent.Send another! Send More Enter your name* Recipient Name* Recipient Email Address* Enter your message here Hey! Thought you might like to learn how to do this from Bertolli. * Required field Send How To Related How To's & Recipes 15-Minute Chicken Margherita Get Cooking Tuscan Table Fall Get Cooking Spicy Tuscan Rigatoni with Sausage & Mushrooms Get Cooking Antipasto Tray Get Cooking Alfredo Florentine Lasagna Get Cooking Marinade Ratio Get Cooking
