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Cheesy Eggplant Stacks
Cheesy Eggplant Stacks

Cheesy Eggplant Stacks

40 Min(s)
40 Min(s) Prep
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
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12 servings
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
1
Heat broiler.
2
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.
3
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.
4
Top eggplant slices with pasta sauce; sprinkle with cheeses. Broil 2 to 3 min. or until mozzarella is melted.
Kitchen Tips
Tip 1
Substitute
Prepare using your favorite flavor of KRAFT Shredded Cheese.
Nutrition
Calories
100
Calories From Fat
0
% Daily Value*
Total Fat 5g
6%
Saturated Fat 2g
10%
Trans Fat 0g
Cholesterol 20mg
7%
Sodium 230mg
10%
Total Carbohydrates 8g
3%
Dietary Fibers 2g
7%
Sugars 3g
6%
Protein 4g
8%
Vitamin A
6%
Vitamin C
0%
Calcium
8%
Iron
2%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
12 servings
* 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.
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