Easy Baked Eggplant Parmesan

Dinner Savory BAKED Ruffles® Special Occasions Game Day Slam Dunk Recipes

Cook Time:

40 min

Servings:

Easy Baked Eggplant Parmesan

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Always a family favorite, this simplified version of Eggplant Parmesan features BAKED Ruffles^® Original Potato Crisps in place of the traditional fried coating.

Ingredients

2 medium eggplants
2 Tablespoon olive oil, divided
¼ teaspoon kosher salt
½ cup grated Parmesan cheese (about 2 oz.)
¾ cup crushed (about 24 chips) BAKED Ruffles^® Original Potato Crisps
1 teaspoon Italian seasoning
1 ½ cups shredded 2% part-skim mozzarella cheese
2 cups reduced-sodium marinara sauce
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Instructions

Preheat oven to 375°F.

Slice eggplant crosswise into 12 (1/2-inch-thick pieces), and place on a large baking sheet. Brush both sides of eggplant evenly with 2 tablespoons of the olive oil; sprinkle evenly with salt. Cook in preheated oven for 20 minutes.

While eggplant cooks, combine Parmesan, crushed BAKED Ruffles^®, Italian seasoning and remaining 1/2 tablespoon olive oil in a small bowl.

Spread 1 cup marinara sauce in a 13- x 9-inch baking dish. Arrange 6 cooked eggplant slices over marinara in dish. Top each eggplant slice with 1 tablespoon marinara sauce. Working with about half of the crushed Ruffles mixture, top each eggplant slice with a heaping spoonful of mixture. Sprinkle evenly with half of the mozzarella cheese. Layer with remaining 6 eggplant slices. Spoon remaining marinara sauce evenly over eggplant stacks. Sprinkle with remaining mozzarella cheese and crushed Ruffles mixture.

Bake in preheated oven until eggplant is tender, cheese is melted and golden, and marinara sauce is bubbly, 15 to 20 minutes. Let stand 5 minutes before serving.