Hidden Valley Eggplant Parmigiana
- Prep: 15 min
- Cook: 20 min
- Total: 35 min
- Servings: 6
olive oil cooking spray, for greasing
2 globe eggplants (about 1 pound each), cut into ¼-inch slices
kosher salt and freshly ground black pepper, to taste
1 package (8 ounces) shredded Italian cheese blend
1 cup crumbled feta cheese
1 jar (24 ounces) marinara sauce
Preheat oven to 450ºF. Spray a 9x13-inch baking dish and two parchment-lined baking sheets with cooking spray.
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.
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.
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.
For safe meat preparation, reference the USDA website.For dips, make and enjoy your dip creation. Then, refrigerate within 2 hours or discard.
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