Thursday, March 13, 2014

Eggplant Parmesan Casserole #NewTraDish @RaguSauce @Ragu

This post is sponsored by Ragu. All opinions are my own.

Ever since the first time I ever had Eggplant Parmesan, I was completely in love. So with the help of Ragú, I was able to recreate their lovely Baked Eggplant Parmesan and make it all mine! So I decided to make it a casserole instead!

2 large eggplants
Olive oil
2 cloves garlic, sliced
3 cups Ragú Old World Style Traditional Pasta Sauce
1/2 cup water, plus more as needed
3/4 cup ricotta cheese
1/2 cup grated Parmesan cheese
salt and freshly ground black pepper to taste
3/4 cup dry bread crumbs
1/2 cup grated Parmesan cheese

Preheat oven to 375 degrees. Cut slices from center area of each eggplant. Peel and dice. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Sprinkle eggplant slices lightly with a pinch of salt and cook in hot skillet in batches until slightly softened, about 3 minutes per side. Set eggplant slices aside. Heat 1 tablespoon olive oil in skillet and cook garlic for about 10 seconds; add diced eggplant and season with a pinch of salt. Saute until eggplant is softened, about 5 minutes. Pour in Ragú and water. Turn heat to medium-low and cook until eggplant is tender, about 15 minutes; stir occasionally. If sauce gets too thick, add a little more water. Combine ricotta cheese, 1/2 cup Parmesan cheese, a pinch of salt, and a pinch black pepper in a bowl until thoroughly combined. Spread about 2 tablespoons cheese mixture over each eggplant slice. Fold eggplant slices in half to enclose the cheese mixture. Spread about half the sauce into an 8x8-inch baking dish. Lay folded eggplant slices in a single layer into the dish. Spread remaining sauce over eggplant slices. Combine bread crumbs, 1/2 cup Parmesan cheese, and 2 tablespoons olive oil in a bowl; mix thoroughly. Spread crumb mixture over eggplant casserole. Bake in the preheated oven until casserole is bubbling and crumbs are browned, 35 to 40 minutes.

Ragú Old World Style Tradition Pasta Sauce is made with 11 juicy tomatoes making it its richest, thickest recipe. Plus Ragú has the Authentic Italian taste American family’s love and a variety of great tasting, quick and easy to make family favorite recipes. Make sure to visit for additional quick, easy and delicious recipe ideas. And visit to enter the Ragú Better and Better Sweepstakes for a chance to win great Authentic Italian themed prizes and a grand prize trip to Venice for a family of four!

NO PURCHASE NECESSARY. Legal residents of the 50 United States (D.C.) 18 years and older. Ends 5/6/14. To enter and for Official Rules, including odds, alternate method of entry, and prize descriptions, visit Void where prohibited.


  1. I've never had eggplant before but I LOVE lasagna!

    Danielle at Framed Frosting

  2. Yummmmy, it basically looks like lasagna but sneaking in some healthy eggplant. Love it! I've never tried eggplant so this could be a good ease in for me, haha.

  3. OMG, need to make this ASAP!

  4. I remember my first attempt at eggplant... it was horrible! Since then, I've learned how to prepare it and I absolutely love it! Your dish looks delicious.

  5. Not a big eggplant person, but I guess I ought to try! Looks yummy!

  6. This looks sooo yummy and is a great twist on chicken parm.

  7. Looks delicious!!! My husband loves Eggplant Parmesan - I'll have to try this!

  8. I love ordering Eggplant park when we go out to eat, but I've never made it myself...I'll have to give it a try!


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