The melty cheese helps make these eggplant stacks awesome—but they wouldn't be the same if you didn’t use the panko bread crumbs and marinara sauce.
What You Need
Original recipe yields 12 servings
1 egg, beaten
2 tsp. water
2 small eggplants, (1 lb. each) ends trimmed, peeled and each cut crosswise into 6 slices
1 cup Italian-seasoned panko bread crumbs
2 Tbsp. olive oil
3/4 cup CLASSICO Tomato and Basil Pasta Sauce, warmed
1 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
2 Tbsp. KRAFT Grated Parmesan Cheese
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Let's Make It
Mix egg and water. Dip each eggplant slice in egg mixture, then in crumb mixture, turning to evenly to coat both sides of each slice.
Heat 1 Tbsp. oil in large nonstick skillet on medium heat. Add eggplant, in batches, to skillet; cook 3 to 4 min. on each side or until golden brown, adding remaining oil as needed. Transfer to foil-lined baking sheet.
Top eggplant slices with pasta sauce; sprinkle with cheeses. Broil 2 to 3 min. or until mozzarella is melted.
Prepare using your favorite flavor of KRAFT Shredded Cheese.
Calories From Fat
% Daily Value*
Total Fat 5g
Saturated Fat 2g
Trans Fat 0g
Total Carbohydrates 8g
Dietary Fibers 2g
* 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.