Eggplant Parmesan Casserole
Active Time: 15 mins
Total Time: 1:10
Ingredients1 jar (24 oz) spaghetti sauce, divided
2 medium (about 3/4 lb each) eggplants, trimmed, sliced in 1/2-inch rounds
3 Tbsp Olive Oil
1/4 cup Seasoned Bread Crumbs
1/2 cup Grated Parmigiano-Reggiano, divided
Lawry's Seasoned Salt to taste
Cracked black pepper to taste
1 pkg (8 oz) Fat Free Mozzarella Cheese
Preheat oven to 450 degrees.
- Spray bottom and sides of pan with cooking spray; spread bottom of pan with 1 1/2 cups of sauce. Top with overlapping layer of eggplant slices; drizzle with olive oil. Add even layer of bread crumbs; sprinkle with half the grated cheese. Season to taste with seasoned salt and cracked black pepper. Top with remaining sauce and remaining grated cheese.
- Bake, covered, 40 min or until eggplant is tender. Remove from oven; top with mozzarella cheese. Return to oven, uncovered, 2-3 min, until cheese melts. Let rest 15 min before serving.