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.
cost per recipe: $7.80
The price is determined by the national average.
baby eggplant (about 1 1/2 pounds), cut in half lengthwise and stems removed
tablespoons olive oil
cups Prego® Traditional Italian Sauce
cup shredded mozzarella cheese (about 4 ounces)
tablespoon grated Parmesan cheese
cup seasoned panko
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.