No Frying Eggplant Parmesan

No Frying Eggplant Parmesan

Ragu(R) 0

"A vegetarian alternative to chicken parmesan, this dish is a hearty and tasty way to get those veggies in."

Ingredients 1 h 30 m {{adjustedServings}} servings 471 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 471 kcal
  • 24%
  • Fat:
  • 18.5 g
  • 28%
  • Carbs:
  • 50.3g
  • 16%
  • Protein:
  • 27.8 g
  • 56%
  • Cholesterol:
  • 177 mg
  • 59%
  • Sodium:
  • 1775 mg
  • 71%

Based on a 2,000 calorie diet

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  • Prep

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  1. Preheat oven to 350 degrees F. Combine bread crumbs with 1/2 cup Parmesan cheese in medium bowl. Dip eggplant slices in egg mixture, then bread crumb mixture. Arrange eggplant slices in single layer on lightly oiled baking sheets. Bake 25 minutes or until eggplant is golden.
  2. Evenly spread 1 cup Pasta Sauce in 13 x 9-inch baking dish. Layer 1/2 of the baked eggplant slices, then 1 cup sauce and 1/2 cup Parmesan cheese; repeat. Cover with aluminum foil and bake 45 minutes. Remove foil and sprinkle with mozzarella cheese. Bake uncovered an additional 10 minutes or until cheese is melted.
Tips & Tricks


  • TIP: Get your kids to eat more veggies by letting them help. Breading the eggplant slices is a great way to make veggies fun.
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Reviews 27

  1. 32 Ratings


This is an excellent recipe! It was absolutely delicious! A few things that I would recommend - I made for 6 people and I probably should have used from 1 - 1 1/2 cups of dried bread crumbs instead of 2 cups (threw away probably at least 3/4 cup of crumbs). Also, I am shocked that it only calls for 1 jar of Ragu sauce. This is definitely not enough sauce to cover this recipe. This recipe SHOULD call for a jar and a half, minimum. Thankfully I had bought another jar to cover all the layers anyway. I used Ragu 6 cheese and the flavor was perfect for this dish. Overall, very wonderful dish.


This is a keeper for me because it is quick and easy and I like the idea of the no frying as it is a healther version. I did have to use 2 jars of sauce. I like Bertoli garlic and oil. I used 2 cups of bread crumbs,you really need it and can't avoid wasting some as it clumps when you dip the eggplant and the clumps have to be thrown out. I did throw away part of the egg mixture though and felt 3 eggs with 2T of water would have been enough for dipping. I turned the eggplant 1/2 way through the cooking process and found 25 minutes enough. I served sweet Italian sausage on the side and found it was a nice compliment, as suggested by another reviewer. I have a pan that is slightly larger than a 9x13 and that worked out better for me. Spray your foil before putting it on and the foil won't stick. A good and easy recipe.


My husband and I love this. No grease, and so yummy! I used eggplant & zucchini, and put some peppers & onions in the oven while the other veggies were getting toasty. Layered it all with sauce (about two jars) and mozzarella cheese. Hubby doesn't like parm cheese. Still wonderful! Thanks for the recipe!