Easy Oven-Baked Eggplant Parmesan | Prego® Sauces
Prep time is a breeze with this new take on an Italian classic. Baked instead of fried, our recipe combines eggplant with Prego® pasta sauce for an easy vegetarian dish.
Ingredients
- 2 egg
- 1 1/2 cups seasoned bread crumbs
- 2 medium eggplant (about 1 1/2 pounds), cut into 1/2-inch thick slices
- 1 jar (24 ounces) Prego® Traditional Italian Sauce or Marinara Sauce
- 2 cups shredded mozzarella cheese (about 8 ounces)
- 2 tablespoons grated Parmesan cheese
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