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Hidden Valley Eggplant Parmigiana

  • Prep Time 15 min
  • Cook Time 20 min
  • Servings 6
  • Print print Print

Ingredients (7)

For safe meat preparation, reference the USDA website. For dips, make and enjoy your dip creation. Then, refrigerate within 2 hours or discard.

Steps (4)

  1. 1

    Preheat oven to 450ºF. Spray a 9x13-inch baking dish and two parchment-lined baking sheets with cooking spray.

  2. 2

    Arrange eggplant slices in a single layer on each baking sheet, season with salt and pepper, and bake until fork tender, about 15 minutes. Remove the eggplant from oven and let cool slightly.

  3. 3

    Combine cheeses and seasoning mix in a medium bowl. Spoon a thin layer of marinara sauce on the bottom of the baking dish, followed by a layer of eggplant, then half of the cheese, and top with remaining eggplant.

  4. 4

    Pour the remaining marinara sauce over the top, sprinkle with the rest of the cheese, and bake until browned and bubbly, about 20 minutes. Remove from the oven and let stand for 5 minutes before serving.

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37 Reviews


recommend 83.8% would recommend this recipe

Rated 5 out of 5 by from Low Calorie & Delicious We loved it! Having said that, I did make a few changes, intentional and unintentional. I only had 1 eggplant, so my intent was just to cut the recipe in half. I peeled the eggplant and pre-cooked it according to the instructions. I don't like ricotta, so I substituted cottage cheese, but I accidentally prepared the full amount with only 1 packet of Hidden Valley Ranch. I used bottled spaghetti sauce (Prego) and followed the rest of the instructions, using an 8 1/2" x 7" casserole dish. Baked it for a few extra minutes. It turned out outstanding! So flavorful. My husband is counting his calories, so I calculated it out. Less than 300 calories for 1/4 of the dish, a sizeable serving. My husband's eyes lit up when I told him he could have more.
Date published: 2015-09-30
Rated 5 out of 5 by from Valley Eggplant Parmigianino Even if you are not a vegetarian you will love this if you like eggplant
Date published: 2014-05-01
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