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Baked Eggplant Parmesan Pizano!

From "The Overworked Mom's Stress Free HomeKeeping" by Laura Dellutri

  • 1/2 cups seasoned bread crumbs
  • 2 cups grated parmesan
  • 2 medium eggplants (about 2 1/2 lbs.) peeled and cut 1/4” slices
  • 4 Eggs, beaten with about 3 tbsp. water
  • 1 jar (45 oz.) Ragu® Old World Style® Pasta Sauce or Fresh and Simple Ragu Pouch
  • 2 Cups shredded Kraft mozzerella cheese (8 oz. package)
  1. Preheat oven to 350º.  In medium bowl, combine bread crumbs and 1 cup parmesan cheese. Dip eggplant slices in egg mixture, then bread crumb mixture.  On coated, oiled baking sheet, arrange eggplant slices in single layer.  bake 20 minutes or until golden.
  2. In 13 x 9” baking dish, evenly spread 2 cups pasta sauce.  Layer halfof the baked eggplant slices, then 1 1/2 cups sauce and 1/2 cup parmesan cheese; repeat.
  3. Bake uncovered for 45 min.  Remove cover and sprinkle with mozzorella cheese. Bake uncovered an additional 10 min. or untilcheese is melted.

8 Servings, 20 min. prep time, 1 hr. cook time

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