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Crispy Eggplant Parmesan Stacks Popular Recipes

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Crispy Eggplant Parmesan Stacks

"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."

Ingredients :

  • 2 large eggplants, sliced into 1/2-inch rounds
  • Salt to draw moisture from eggplant
  • Salt and pepper to taste
  • 4 eggs
  • 4 cups panko bread crumbs
  • Cooking spray
  • 1 (24 ounce) jar RAGÚ® Old World Style® Traditional Sauce
  • 2 (8 ounce) packages mozzarella cheese, thinly sliced
  • 1 cup grated parmesan cheese

Instructions :

Prep : 20M Cook : 9M Ready in : 1H
  • Preheat oven to 425 degrees F (220 degrees C).
  • 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(R) Old World Style(R) 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.

Notes :

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