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: $10.40
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.
I have made this multiple times. It is much better than the fried version.
simple, easy & barely any clean-up. i did add some extra garlic powder & a couple shakes of red pepper flakes. great recipe
This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.