Bertolli Baked Eggplant Parmigiana

BERTOLLI (1)
AnonAnon A.: "Quick and easy. Added sweet Italian turkey sausag…" Read More
6Ingredients
100Minutes
180Calories

Ingredients

US|METRIC
  • 1 3/4 cups italian seasoned dry bread crumbs
  • 1/2 cup grated Parmesan cheese (divided)
  • 1 eggplant (large, (about 2 lbs ), peeled and cut into 1/4-inch slices)
  • 4 eggs (large, beaten with 3 Tbsp. water)
  • 8 ounces fresh mozzarella cheese (thinly sliced)
  • 2 jars Bertolli® Tomato & Basil Sauce
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    Directions

    1. Preheat oven to 375°.
    2. Combine bread crumbs with 1/4 cup Parmesan cheese in medium bowl. Dip eggplant in egg mixture, then bread crumb mixture, coating well. Arrange eggplant in single layer on lightly greased baking sheets. Bake 30 minutes or until golden.
    3. Spread 1 cup Sauce in 13 x 9-inch baking dish. Layer 1/3 of the baked eggplant, then 1-1/2 cups Sauce, 1/3 of the mozzarella cheese and 1/3 of the remaining Parmesan cheese; repeat. Top with remaining eggplant and Sauce.
    4. Cover with aluminum foil and bake 45 minutes. Remove foil and top with remaining cheeses. Bake uncovered an additional 10 minutes or until cheese is melted.
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    NutritionView More

    180Calories
    Sodium25% DV590mg
    Fat9% DV6g
    Protein20% DV10g
    Carbs7% DV22g
    Fiber12% DV3g
    Calories180Calories from Fat50
    % DAILY VALUE
    Total Fat6g9%
    Saturated Fat2g10%
    Trans Fat
    Cholesterol110mg37%
    Sodium590mg25%
    Potassium260mg7%
    Protein10g20%
    Calories from Fat50
    % DAILY VALUE
    Total Carbohydrate22g7%
    Dietary Fiber3g12%
    Sugars3g6%
    Vitamin A6%
    Vitamin C4%
    Calcium15%
    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.

    Reviews(1)

    AnonAnon A. 10 months ago
    Quick and easy. Added sweet Italian turkey sausage to the sauce and ricotta cheese in between the layers. Will definitely make again.

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