2 eggplants (1-1/2 lb.), each cut crosswise into 9 slices
2 Tbsp. oil
1 jar (24 oz.) OLIVO by CLASSICO Traditional Pasta Sauce
1/4 cup water
1-1/2 cups KRAFT Shredded Italian* Five Cheese with a TOUCH OF PHILADELPHIA
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Let's 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 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.
Prepare using regular KRAFT Shredded Italian* Five Cheese Blend.
Calories From Fat
% Daily Value*
Total Fat 15g
Saturated Fat 5g
Trans Fat 0g
Total Carbohydrates 34g
Dietary Fibers 7g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.