Eggplant Parmigiana
Rich and delicious, this could turn anyone into a vegetarian.
Servings Prep Time
6 20minutes
Cook Time
30minutes
Servings Prep Time
6 20minutes
Cook Time
30minutes
Ingredients
Instructions
  1. Preheat oven to 350° F.
  2. In shallow dish stir together eggs and water. In another shallow dish stir together ½ cup Parmesan cheese and bread crumbs until well mixed. Dip eggplant slices into egg mixture, then into crumb mixture. In large skillet heat 1 tablespoon oil over medium heat. Add eggplant slices, a few at a time, turning once, about 2-4 minutes or until golden brown. (Add additional oil as needed.)
  3. Drain eggplant on paper towels to remove grease. Arrange half of eggplant slices on bottom of greased 13 x 9-inch baking dish. Sprinkle with remaining ½ cup of Parmesan cheese. Top with 1 ½ cups of Francesco Rinaldi® ”Hearty” Sweet & Tasty Tomato Pasta Sauce. Repeat with remaining eggplant, Parmesan cheese and pasta sauce. Top with cheese slices.
  4. Bake in 350° F oven for 25 minutes or until heated through.