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Better for You Eggplant Parmesan

Better for You Eggplant Parmesan

5
(1)

This no-fry version of the Italian classic is a bit lighter, but just as delicious as the traditional version. With no messy stovetop to worry about, this recipe is sure to make it into your weekly dinner rotation.

serves 8 people

Ingredients

cost per recipe: $7.80

The price is determined by the national average.

  • 4

    baby eggplant (about 1 1/2 pounds), cut in half lengthwise and stems removed

  • 2

    tablespoons olive oil

  • 1 1/2

    cups Prego® Traditional Italian Sauce

  • 1

    cup shredded mozzarella cheese (about 4 ounces)

  • 1

    tablespoon grated Parmesan cheese

  • 1/2

    cup seasoned panko

view nutrition info

How to Make It

Set the oven to 400°F.  Spray a 13x9x2-inch baking dish with vegetable cooking spray.  Place the eggplant, cut-side up, into the baking dish.  Brush with 1 tablespoon olive oil.  Season the eggplant as desired. Bake for 30 minutes or until the eggplant is fork-tender.  Spoon the sauce over the eggplant and sprinkle with the cheeses.  Stir the panko and remaining olive oil in a small bowl.  Sprinkle the panko mixture over the cheeses. Bake for 20 minutes or until hot and the cheese is melted.
Step 1

Set the oven to 400°F.  Spray a 13x9x2-inch baking dish with vegetable cooking spray.  Place the eggplant, cut-side up, into the baking dish.  Brush with 1 tablespoon olive oil.  Season the eggplant as desired.

Step 2

Bake for 30 minutes or until the eggplant is fork-tender.  Spoon the sauce over the eggplant and sprinkle with the cheeses.  Stir the panko and remaining olive oil in a small bowl.  Sprinkle the panko mixture over the cheeses.

Step 3

Bake for 20 minutes or until hot and the cheese is melted.

Recipe Tips

  • For a heartier dish, try adding ground turkey!  Use 3 baby eggplant (about 1 1/4 pounds) and increase sauce to 1 jar (23.5 ounces).  While the eggplant halves are baking, cook 1 pound ground turkey in a 12-inch nonstick skillet until cooked through.  Stir in 1 cup sauce and cook until hot.  Top the eggplant with the turkey mixture, then add remaining sauce, cheese and panko mixture as shown above and bake as directed.

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Made With
Prego® Traditional Italian Sauce

Prego® Traditional Italian Sauce

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Ratings & Reviews

(1)
  • troedel

    August 15, 2016

    The Best

    I have made this multiple times. It is much better than the fried version.

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