Bertolli Baked Eggplant Parmigiana

Bertolli Baked Eggplant Parmigiana
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  • 8 ounces ounces fresh mozzarella cheese, thinly sliced
  • 4 large eggs, beaten with 3 Tbsp. water
  • 2 jars Bertolli Tomato & Basil Sauce
  • 1 large eggplant (about 2 lbs.), peeled and cut into 1/4-inch slices
  • ½ cup grated Parmesan cheese
  • 1 ¾ cups Italian seasoned dry bread crumbs

Preheat oven to 375°. 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. Evenly spread 1 cup Sauce in 13 x 9-in...

View full recipe at My Recipes


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