Bertolli Baked Eggplant Parmigiana

1. 1

   Preheat oven to 375u00b0.

2. 2

   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.

3. 3

   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.

4. 4

   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.

* Per serving · 4 servings · Values may vary.

No additional tips available.