ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Baked Eggplant Parmesan

Prep time 20 mins
Cook time 1 hr, 30 mins



  • 1 1/2 cups Italian seasoned dry bread crumbs
  • 2 medium eggplants (2-1/2 lbs.), peeled and cut into 1/4-inch slices
  • 4 eggs
  • 3 tablespoons water
  • 1 jar RAGÚ® Old World Style® Traditional Sauce
  • 2 cups shredded Mozzarella cheese

How to Make It

  1. Preheat oven to 350°F. Combine bread crumbs with 1 cup Parmesan cheese in medium bowl. Beat together eggs and water in another bowl. Dip eggplant slices in egg mixture, then bread crumb mixture. Arrange eggplant slices in single layer on lightly oiled baking sheet. Bake 25 minutes or until golden.

  2. Evenly spread 2 cups sauce in 13 x 9-inch baking dish. Layer 1/2 of the baked eggplant slices, then 1-1/2 cups sauce and 1/2 cup Parmesan cheese; repeat. Cover with aluminum foil.

  3. Bake covered 45 minutes. Remove foil, then sprinkle with mozzarella cheese. Bake uncovered an additional 10 minutes or until cheese is melted.

  4. Tip: Try substituting chicken for the eggplant for a Baked Chicken Parm!