No-Fry Eggplant Parmigiana
No-Fry Eggplant Parmigiana is an easy dinner. Made with 1 (15 1/2 oz.) jar spaghetti sauce, 2 tsp. sugar, 1 large eggplant (about 1 1/2 lb.) and 8 oz. mozzarella cheese, shredded, this recipe delivers authentic, satisfying flavors. Ideal for meal prep and leftovers taste even better.
π Recipe adapted from RecipeNLG-Full
Add sugar to spaghetti sauce; stir and set aside.
Peel eggplant and cut into 1/4-inch thick slices.
In oiled 10 x 6-inch baking dish, place half of eggplant slices.
Spoon on half of sauce.
Top with half of cheese.
Repeat layers.
Bake in 350Β° oven for 1 hour or until top is browned and eggplant is tender. Let stand 10 minutes for easier serving.
π· Perfect Pairings
Complete your meal with these
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