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Better for You Eggplant Parmesan

Prep Time: 10 minutes

Cook Time: 50 minutes

Servings: 8

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.

Ingredients

  4 baby eggplant (about 1 1/2 pounds), cut in half lengthwise and stems removed

  2 Tbs olive oil

  1 1/2 cups Prego® No Sugar Added Traditional Italian Sauce

  1 cup shredded mozzarella cheese (about 4 ounces)

  1 Tbs grated Parmesan cheese

  1/2 cup seasoned panko

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Directions

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.

Bake for 30 minutes or until the eggplant is fork-tender. Spoon the sauce over the eggplant and sprinkle with the cheeses. Stir the panko and remaining olive oil in a small bowl. Sprinkle the panko mixture over the cheeses.

Bake for 20 minutes or until hot and the cheese is melted.