Get a taste of Italy when you make this Baked Eggplant Parmesan. Learn how to make this cheesy baked eggplant dish today!
What You Need
Original recipe yields 6 servings
26 saltine crackers, finely crushed (about 1 cup)
1 tsp. dried Italian seasoning
1 eggplant, peeled, cut into 1/4-inch-thick slices
2 Tbsp. oil
1 jar (24 oz.) OLIVO by CLASSICO Traditional Pasta Sauce
3/4 cup KRAFT Low-Moisture Part-Skim Mozzarella Cheese
1/4 cup KRAFT Grated Parmesan Cheese
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Let's Make It
Combine cracker crumbs and Italian seasoning in shallow bowl. Beat eggs in separate shallow bowl. Dip eggplant slices in egg, then in crumb mixture, turning to evenly coat both sides of each slice.
Heat oil in nonstick skillet on medium heat. Add eggplant slices, in batches; cook 1 to 2 min. on each side or until crisp and evenly browned.
Layer half each of the eggplant, pasta sauce, mozzarella and Parmesan in 2-qt. casserole sprayed with cooking spray. Repeat layers.
Bake 30 to 35 min. or until heated through.
Sprinkle with 1 Tbsp. chopped fresh basil before baking.
How to Make Cracker Crumbs
To easily crush saltine crackers into crumbs, process the crackers in a food processor or blender. You can also crush saltines by hand by placing the crackers in a resealable plastic bag and rolling across them with a rolling pin.
Serve with a mixed green salad tossed with your favorite KRAFT Lite Dressing, such as Italian or Ranch.
Calories From Fat
% Daily Value*
Total Fat 13g
Saturated Fat 4g
Trans Fat 0g
Total Carbohydrates 25g
Dietary Fibers 5g
* 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.