Eggplant rounds are breaded and baked, then stacked and layered with Ragu® Old World Style® Traditional Sauce and mozzarella cheese, then baked again until hot and cheese has melted.

Recipe Summary

prep:
20 mins
cook:
40 mins
total:
1 hr
Servings:
9
Yield:
9 servings
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Ingredients

9
Original recipe yields 9 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425 degrees F (220 degrees C).

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  • Sprinkle both sides of eggplant rounds generously with salt; place on baking sheet for 15 minutes to draw out moisture. Use paper towels to blot moisture from each side of the eggplant slices. Sprinkle lightly with salt and pepper.

  • Whisk eggs in a shallow bowl. Place panko bread crumbs in a second bowl. Dip each side of the eggplant slices in the whisked eggs, then press into the panko crumbs to coat each side. Place slices on a cooling rack on a baking sheet.

  • Spray the tops of eggplant generously with cooking spray. Bake 8 minutes in preheated oven. Turn each slice, and spray the other side with cooking spray. Bake an additional 8 to 10 minutes. Remove from oven and let cool slightly.

  • Reduce oven temperature to 350 degrees (175 degrees C).

  • To make the stacks: Cover a baking sheet with parchment paper. Place a large slice of eggplant on the parchment. Top with a spoonful of Ragu® Old World Style® Traditional Sauce and a slice of mozzarella. Place another slice of eggplant on the first; repeat the layering process until you have about 5 or 6 slices in a stack. Top with a generous layer of parmesan cheese.

  • Bake stacks until the cheese has melted, 10 to 15 minutes. Remove from oven and let cool for a few minutes. Serve warm.

Nutrition Facts

397 calories; protein 26.1g; carbohydrates 49.9g; fat 16g; cholesterol 122.3mg; sodium 1261.9mg. Full Nutrition
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Reviews (12)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/18/2015
I added fresh basil leaf to each layer. Delicious Read More
(2)

Most helpful critical review

Rating: 3 stars
04/16/2014
Sorry, I can't judge the original recipe because I changed it. I don't use cooking spray. I use a basting brush and regular oil to coat the eggplants with. And I completely ignore the direction to salt the eggplants before hand. They haven't killed me yet, and they're not bitter to my taste. Other than that, it's a great recipe and you don't have to use prepared tomato sauce. Just some diced tomatoes will do. Read More
(12)
16 Ratings
  • 5 star values: 8
  • 4 star values: 5
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 1
Rating: 3 stars
04/16/2014
Sorry, I can't judge the original recipe because I changed it. I don't use cooking spray. I use a basting brush and regular oil to coat the eggplants with. And I completely ignore the direction to salt the eggplants before hand. They haven't killed me yet, and they're not bitter to my taste. Other than that, it's a great recipe and you don't have to use prepared tomato sauce. Just some diced tomatoes will do. Read More
(12)
Rating: 3 stars
04/25/2014
It took WAAAAAAY longer to cook these eggplant slices than the recipe calls for...like a full 30 to 45 minutes longer. It took nearly an hour in the oven to get the eggplant slices tender enough to eat and I bought ripe eggplant. Other than all the extra time it took this dish was very good. Read More
(5)
Rating: 5 stars
05/18/2015
I added fresh basil leaf to each layer. Delicious Read More
(2)
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Rating: 1 stars
08/23/2014
All I can say is YUCK! Stick w/ eggplant Parmesan. Read More
(1)
Rating: 5 stars
03/08/2015
Great recipe. My wife and I enjoyed it immensely. I followed it as described in the recipe except I took the suggestion someone made and grilled it under the broiler before breading the eggplant slices. It seemed a better idea to do it that way. Other than that one change I did just what Heather suggested. I'm not a vegetarian so with the left over panko beaten eggs marinara sauce and some boneless chicken thighs I made some Chicken Parmesan to go with the eggplant. I breaded the chicken thighs and sauteed them in some olive oil 3 minutes on each side. Then placed them in the marinara sauce that was left over in the other saute pan and put the saute pan in the oven with the eggplant when there was 15 minutes left to cook. Can't wait until tomorrow to finish the leftovers. Read More
(1)
Rating: 4 stars
01/08/2015
This recipe was great! A Read More
(1)
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Rating: 5 stars
05/16/2020
Made it and it came out great. Though I did not use jarred sauce... Read More
Rating: 4 stars
08/24/2016
This is a nice alternative to eggplant parm. I confess to making a few minor changes: I lowered the temp to 350 and baked about 30 min before the "stack" step and instead of cooking spray drizzled olive oil over the slices. And instead of stacking I spooned warmed-up sauce and cheese on each eggplant round and then broiled for a few minutes. Just a personal preference to the stacking. BTW I used the no-tomato sauce recipe here for the marinara. Overall: YUM! Read More
Rating: 5 stars
12/24/2016
I really enjoyed this recipe! I did make a few changes. I didn't realize I would need FOUR CUPS! of bread crumes and did not have enough. And so I used just one cup of regular Italian seasoned bread crumbs and added another cup of grated parmesan cheese. Also added a bit more spice t the mixture with additioal Italian seasining salt and pepper. My egg plants were small and this was enough to cover them. They baked up beautifully in the oven and were pretty much done even prior to the final stacking and baking. I ended up making my own very quick basic sauce with crushed tomatoes tomatoe saue olive oil garlic and spices. I am definitely making this again!! Read More
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