Valley Eggplant Parmigianino

HIDDEN VALLEY®
10Ingredients
65Minutes
310Calories

Ingredients

US|METRIC
  • 1 cup tomato sauce
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup seasoned bread crumbs
  • 2 ounces Hidden Valley® Original Ranch® Salad Dressing & Seasoning Mix (or 2 packets)
  • 15 ounces ricotta cheese
  • 2 eggs
  • 2 eggplants (sliced into ½-inch slices)
  • 2 tablespoons olive oil (divided)
  • 3 tablespoons chopped parsley
  • 4 ounces mozzarella cheese
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    Directions

    1. Preheat oven to 350ºF.
    2. In a bowl, combine the ricotta cheese together with the seasoning mix, and eggs, and stir until well blended.
    3. Brush two baking sheets with one tablespoon of the oil. Arrange the eggplant slices in a single layer on each baking sheet and bake about 20 minutes or until the eggplant is fork tender. Remove the eggplant form the oven and let cool slightly.
    4. Brush a 13x9x2-inch baking dish with olive oil. Layer half the eggplant in the dish and spread with half of the ricotta mixture. Sprinkle half the bread crumbs over the ricotta. Repeat with the remaining eggplant and ricotta mixture. Pour the tomato sauce over the ricotta and top with the mozzarella and remaining bread crumbs. Bake until the cheese has browned and is bubbly about 30 minutes.
    5. Remove from the oven and let stand for 5 minutes. Sprnkle with the parsley and serve immediately.
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    NutritionView More

    310Calories
    Sodium17% DV410mg
    Fat29% DV19g
    Protein31% DV16g
    Carbs6% DV19g
    Fiber24% DV6g
    Calories310Calories from Fat170
    % DAILY VALUE
    Total Fat19g29%
    Saturated Fat9g45%
    Trans Fat
    Cholesterol110mg37%
    Sodium410mg17%
    Potassium590mg17%
    Protein16g31%
    Calories from Fat170
    % DAILY VALUE
    Total Carbohydrate19g6%
    Dietary Fiber6g24%
    Sugars7g14%
    Vitamin A20%
    Vitamin C10%
    Calcium30%
    Iron6%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.