Save Recipe Print
Bertolli Baked Eggplant Parmigiana
Total:
1 hr 40 min
Prep:
15 min
Cook:
1 hr 25 min
Yield:
8 servings
Total:
1 hr 40 min
Prep:
15 min
Cook:
1 hr 25 min
Yield:
8 servings

Ingredients

Directions

Preheat oven to 375degrees.

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.

Evenly 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.

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.

Cost per recipe*: $13.80

Cost per serving*: $1.73

*Based on average retail prices at national supermarkets.

Best of Food Network 6 Videos

Get the recipe

Giant Chocolate Lava Cake 00:36

Create this cake's lava center by burying ice cream bars in the batter.

IDEAS YOU'LL LOVE

Eggplant Parmigiana

Recipe courtesy of Alex Guarnaschelli

Chicken Parmigiana

Recipe courtesy of Bobby Flay

Baked Ziti

Recipe courtesy of Ree Drummond

The Baked Potato

Recipe courtesy of Alton Brown

Oven-Baked Salmon

Recipe courtesy of Kathleen Daelemans

Baked Pork Chop

Recipe courtesy of Food Network Kitchen

Baked Meatballs

Recipe courtesy of Alton Brown

Baked Potato Wedges

Recipe courtesy of Ina Garten

Baked Brie

Recipe courtesy of Ina Garten

Browse Reviews By Keyword