Bertolli Baked Eggplant Parmigiana
Vegetarian comfort food at its best! Bertolli Baked Eggplant Parmigiana is rich, cheesy, and delicious. Perfect for vegans and meat lovers alike.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at bertolli.com.
Cooking tools:
- Oven
- Baking sheet
- Mixing bowl
- Baking dish
- Aluminum foil
- Chef's knife
- Cutting board
- Peeler
- Fork
- Whisk
- Measuring cup
- Measuring spoon
- Spatula
- Pastry brush
- Plate
- Cooling rack
Ingredients
- 1 3/4 cups Italian-seasoned dry bread crumbs
- 1/2 cup grated Parmesan cheese, divided
- 1 large eggplant (about 2 pounds), peeled, cut into 1/4-inch-thick slices
- 4 large eggs, beaten with 3 tablespoons water
- 2 jars (24 ounce) Bertolli® Tomato & Basil Sauce
- 8 ounces fresh mozzarella cheese, thinly sliced
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