Jane’s Kitchen: Eggplant Parmesan Ragú

Ragú was introduced in 1947, and this was one of the most popular recipes in the New York Times that year.


2 cups Italian-seasoned bread crumbs 

1 1/4 cups grated Parmesan cheese 

2 medium eggplants, cut into 1/4″ slices 

4 eggs, beaten 

Olive or vegetable oil 

1 jar Ragú Chunky Gardenstyle Pasta Sauce

1 1/2 cups shredded Mozzarella cheese (6 ounces)


Preheat oven to 375 degrees F. 

In a medium bowl, combine bread crumbs and 1/2 cup Parmesan cheese. Dip each eggplant slice into egg, then into bread crumb mixture. In a large skillet, brown eggplant in hot oil on both sides; drain on paper towels. 

Evenly spread 1 cup pasta sauce in a 13 × 9-inch baking dish. Overlap eggplant slices over sauce. Top with remaining pasta sauce and 3/4 cup Parmesan cheese. Bake, covered, 45 minutes. Uncover and sprinkle with Mozzarella cheese. Bake 10 minutes, or until cheese melts. 

Serves 6-8.