Bertolli Baked Eggplant Parmigiana

Name: Bertolli Baked Eggplant Parmigiana
Prep time: 15 min
Cook time: 1 h 25 min
Total time: 1 h 40 min
Yield: X
Ingredients: 1 - 3/4 cups Italian seasoned dry bread crumbs; 1/2 cup grated Parmesan cheese, divided; 1 large eggplant (about 2 pounds), peeled, cut into 1/4-inch-thick slices; 4 large eggs, beaten with 3 tablespoons water; 2 jars (24 ounce) Bertolli® Tomato & Basil Sauce; 8 ounces fresh mozzarella cheese, thinly sliced

Looking for vegetarian comfort food? Look no further. Our Bertolli Baked Eggplant Parmigiana is rich, cheesy and delicious to the last bite. Made with mozzarella and savory tomato basil sauce, this eggplant dish is an easy way to get your vegetables—and enjoy them, too.

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minutes
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Bertolli Baked Eggplant Parmigiana

Ingredients

Directions

Ingredients

Directions

Bertolli Baked Eggplant Parmigiana

Ingredients

Directions

Ingredients

Directions

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