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Main dishes

Skillet Eggplant Parmesan

Skillet Eggplant Parmesan recipe
photo by:kraft
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.
30 min
55 min
6 servings

What You Need

pkg.  (5.5 oz.) SHAKE ‘N BAKE Seasoned Panko Seasoned Coating Mix
 eggplants (1-1/2 lb.), each cut crosswise into 9 slices
Tbsp.  oil
jar  (24 oz.) spaghetti sauce
cup  water
cups  KRAFT Shredded Italian* Five Cheese with a TOUCH OF PHILADELPHIA

Make It

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 spaghetti 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.

* Made with quality cheeses crafted in the USA.

Kraft Kitchens Tips

Prepare using regular KRAFT Shredded Italian* Five Cheese Blend.
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