Skillet Eggplant Parmesan - Kraft Recipes Top
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Skillet Eggplant Parmesan

Prep Time
Total Time

6 servings

As if saucy, cheesy and delicious weren't enough, this eggplant Parmesan dish has even more going for it: It's made in a skillet and ready in an hour.

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What You Need

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Make It

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  • Beat eggs in shallow dish until blended. Empty coating mix into separate shallow dish. Dip eggplant slices in egg, then in coating mix, turning to evenly coat both sides of each slice. Gently press coating mix into eggplant slices to secure. Spray both sides of eggplant slices with cooking spray.
  • Brush 2 tsp. oil onto bottom of large skillet; heat on medium heat. Add 1/3 of the eggplant; cook 1 to 2 min. on each side or until crisp and evenly browned. Transfer to plate. Repeat with remaining oil and eggplant.
  • Mix pasta sauce and water; spread 3/4 cup onto bottom of skillet. Cover with layers of 1/3 of the eggplant, 3/4 cup of the remaining sauce and 1/2 cup cheese; repeat layers. Top with remaining eggplant and sauce; cover.
  • Cook on medium-low heat 20 to 25 min. or until heated through. Sprinkle with remaining cheese. Remove from heat. Let stand, covered, 5 min. or until cheese is melted.

Special Equipment Needed


Prepare using regular KRAFT Shredded Italian* Five Cheese Blend.


  • 6 servings

Nutritional Information

Serving Size 6 servings
Calories 320
Total fat 15g
Saturated fat 5g
Cholesterol 65mg
Sodium 1270mg
Carbohydrate 34g
Dietary fiber 7g
Sugars 10g
Protein 13g
% Daily Value
Vitamin A 40 %DV
Vitamin C 4 %DV
Calcium 20 %DV
Iron 10 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from Extra rich Eggplant Parmesan The recipe was way too bland and my additions made it a perfect meal along with a stuffed artichoke salad.
Date published: 2017-02-19
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