Put a fun new spin on a classic recipe and make a New Tra-Dish! This one comes from Sandi, writer of A New York Foodie blog, who put a twist on Ragú's Baked Eggplant Parmesan recipe.
Check it out below:
I recently applied for a challenge from Ragú. The challenge is that we have to put our own spin on a Classic Ragú recipe, or as they like to call it, the New Tra-Dish. The dish that I was given is Baked Eggplant Parmesan, a very traditional Italian classic.
My own unique spin on this classic recipe is called Eggplant Parmesan Wedges. Since they are baked, not fried they are perfect for today’s very healthy lifestyles. They combine the same old favorite classic, but as a small finger size wedge that makes the perfect appetizer for your friends and family. Serve them warm or at room temperature and your guests will just gobble them up.
Each jar of Ragú® Old World Style® Traditional Sauce is made with 11 juicy tomatoes making it its richest, thickest recipe.*
*versus our previous OWS formula
Preheat oven to 350°. In a large bowl add the breadcrumbs and in another large bowl combine the beaten eggs, water and the seasonings.
Dip the eggplant slices in the breadcrumbs, then the egg mixture and back into the breadcrumbs, shaking off any excess egg and crumbs.
Arrange the eggplant slices in a single layer on a cookie sheet coated with cooking spray or nonstick foil. Bake in preheated oven for about 12-14 minutes per side until eggplant is golden and soft.
When the eggplant slices are done, let cool for a few minutes so they are not too hot to handle and then spread about a tablespoon or two of the sauce over each slice. Layer with a couple of tablespoons of the mozzarella cheese, and a basil slice.
Bake in the oven for an additional 5 minutes or until the cheese is melted.
Let cool to room temperature and slice into 4 wedges and add a second layer. Serve warm or at room temperature with extra sauce on the side. Enjoy!