Bertolli Baked Eggplant Parmigiana
Serves: 5
Halle Leffler
1 January 1970
Based on User reviews:
48
Spice
58
Sweetness
58
Sourness
39
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
1 cup
Grated Parmesan CheeseDirections:
1
Preheat oven to 375degrees
2
Combine bread crumbs with 1/4 cup Parmesan cheese in medium bowl
3
Dip eggplant in egg mixture, then bread crumb mixture, coating well
4
Arrange eggplant in single layer on lightly greased baking sheets
5
Bake 30 minutes or until golden
6
Evenly spread 1 cup Sauce in 13 x 9-inch baking dish
7
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
8
Top with remaining eggplant and Sauce
9
Cover with aluminum foil and bake 45 minutes
10
Remove foil and top with remaining cheeses
11
Bake uncovered an additional 10 minutes or until cheese is melted
12
Cost per recipe*: $13
13
80 Cost per serving*: $1
14
73 *Based on average retail prices at national supermarkets