The post brought to you by Ragú® // I LOVE eggplant. One of my favorite meal memories was when my dad went out of town (he’s not a huge fan of eggplant) and my Mom took the opportunity to make Eggplant Parmesan for the first time. I was in my early teens and boy, oh boy… My mind was blown. I had grown up eating pasta, namely spaghetti like most kiddos, but when my mom paired our favorite Ragú® sauce with the lovely breaded eggplant I thought I had gone to heaven. Recently, the folks at Ragú® came to me and asked if I could jazz up the classic eggplant parmesan recipe, I was thrilled! I was for sure up for this challenge.
I decided to make a healthier version of this tasty meat free dinner. I oven “fried” my eggplant and then stack it with layers of Ragú® Old World Style® Traditional Sauce and fresh mozzarella Cheese. With 11 tomatoes in every jar, Ragú® Old World Style® Traditional Sauce is Ragú® richest, thickest recipe* ever and it’s PERFECT with this recipe!
Easy Eggplant Parmesan Stacks
2 large eggplants
salt & pepper
4 cups unseasoned Panko bread crumbs
24 oz jar of Ragú® Old World Style® Traditional Sauce
2 cups mozzarella cheese
1 cup parmesan cheese
Wash and cut eggplant into 1/2 inch slices.
Place on a baking sheet and generously salt both sides. Let sit for 15 minutes.
This will draw out some excess moisture. After 15 minutes wipe the water and salt off the eggplant slices with a paper towel and set aside.
Meanwhile, set-up a dredging station to prepare the eggplant to oven “fry.” In one bowl crack 4 eggs and whisk. The 2nd bowl will be for the Panko bread crumbs.
Take each eggplant slice and lightly cover with salt and pepper, then cover both sides with the egg wash and then place in the Panko bread crumb bowl, generously covering both sides. Place on a cooling rack on a baking sheet.
Spray the eggplant generously with cooking spray and place in a 425˚ oven for 8 minutes. Remove from oven and turn over each eggplant slice. Spray the eggplant one more time with cooking spray and return to oven for an additional 8-10 minutes. Remove from oven and let cool for a few minutes.
Here’s the fun part. Cover a baking sheet with parchment paper. Now you are going to create towers of eggplant. Lay down a large slice of eggplant. Add a spoonful of Ragú® Old World Style® Traditional Sauce and a slice of mozzarella.
Top that with another slice of eggplant and repeat the process until you have about 5 or 6 layers.
Top with a generous layer of parmesan cheese. Place in a 350˚ oven for 10-15 minutes or until the cheese has melted.
Remove from oven and let cool for a few minutes. Serve warm.
Yields 9 servings
For more easy and delicious Authentic Italian recipe ideas visit Ragú® Facebook page. It’s full of all kinds of tasty weeknight meals that your family and budget will love.
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This is a sponsored conversation written by me on behalf of Ragú®. The opinions and text are all mine.1