Better for You Eggplant Parmesan

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.

4 baby eggplant (about 1 1/2 pounds), cut in half lengthwise and stems removed
2 tablespoons olive oil
1 1/2 cups Prego® Traditional Italian Sauce
1 cup shredded mozzarella cheese (about 4 ounces)
1 tablespoon grated Parmesan cheese
1/2 cup seasoned panko

How to Make It
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.

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