Tra-Dish Ragu
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 old time 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.
Old World Ragu Traditional
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
Eggplant Parmesan Wedges
To see how I made my Eggplant Parmesan Wedges, The New Tra-Dish from Ragú, keep reading.
Ingredients
2-3 cups seasoned bread crumbs
1 tsp. Italian seasoning
1-2 tbsp. garlic powder
1 very large eggplant (about 2 lbs.), peeled and cut into 1/4- 1/2 inch slices
4 eggs, beaten with 4 Tbsp. water
1 jar (1 lb. 8 oz.) Ragú® Old World Style® Traditional Sauce (you will have left over)
1 ½ cups part-skim mozzarella cheese (about 6 oz.)
Fresh basil leaves
Cooking spray or non stick foil
Directions
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!
Eggplant Parmesan Wedges
If you would like to see some other easy and delicious recipes from Ragú, visit Facebook.com/RaguSauce
How would you like to win great Authentic Italian themed prizes, including a grand prize trip to Italy for a family of four? I know you would, so please enter at RaguSweeps
This is a sponsored post with ModernMom and Ragú®. All opinions expressed are my own!
LydiaF says
April 3, 2014 at 9:19 pmWe love eggplant. This looks great to serve at a party or to take to a pot luck 🙂
LydiaF recently posted…Real Food Fridays #32
Sandi says
April 4, 2014 at 2:42 pmTHanks so much Lydia! Yup it would be perfect for that! Another great thing is that they are low fat! 🙂 Have a great weekend!!
Sandi says
April 4, 2014 at 2:26 pmthank you very much Joanne…appreciate your lovely comments! 🙂 Have a great day!
Audra says
April 8, 2014 at 10:07 amYum, I love this recipe! Thank you for sharing this wonderful recipe, pinned <3
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Sandi says
April 8, 2014 at 1:56 pmThanks so much Audra, I hope you have a great day! 🙂
Tamara says
April 8, 2014 at 11:42 amI love eggplant but don’t fix it often enough. I may have to venture out & try this recipe. Thanks for sharing.
Pinning. Thanks for linking up at the Bloggers Brags Weekly Pinterest Party
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Sandi says
April 8, 2014 at 1:56 pmThanks Tamara….I think you will really love it and they are very easy to make! Have a great day! 🙂
Michelle says
April 12, 2014 at 7:38 pmI grew up eating loads of eggplant parm since my dad grew eggplant in his garden. Honestly, it never wowed me because it was kind of an oily, goopy dish. I like that you’ve baked your eggplant and turned it into less goopy (for lack of a better description) servings. This looks so elegant and perfect for a party. Now I can’t wait to harvest my eggplant.
Thank you for linking this week, Sandi!
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Sandi says
April 12, 2014 at 9:48 pmThanks Michelle…you will definitely like it as it’s a lot less goopy as you say…LOL!! 🙂 Have a great weekend!
Laura@baking in pyjamas says
April 13, 2014 at 11:03 amWhat a great snack! Thanks for linking up to Sweet and Savoury Sunday, stop by and link up again. Have a great weekend!!
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Sandi says
April 16, 2014 at 5:55 pmThanks so much Laura! Have a great day! 🙂
Anyonita says
April 23, 2014 at 1:56 pmWhat a fun dish! 🙂 I love that you made this the perfect size for nibbling! Until I met my husband, I’d never had an aubergine, but now? I can’t stop eating them 🙂
Anyonita recently posted…Ahoy, Matey! Fourth of July French Macarons with a Nautical Theme
Sandi says
April 25, 2014 at 11:46 amThanks very much Anyonita! I love eggplant (aubergine) I have been eating it since I was a young kid. It’s my favorite veggie and these are perfect for any party! Have a great weekend! 🙂
jodie@Jodies Kitchen says
July 13, 2014 at 3:21 pmThanks sounds and looks so good.
Sandi says
July 16, 2014 at 8:21 amThanks so much Jodie….have a great day! 🙂