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Eggplant Parmigiana
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Eggplant Parmigiana

1 Hr(s)
25 Min(s) Prep
35 Min(s) Cook
Enjoy an Italian classic of Eggplant Parmigiana! With two large eggplants, cook this Eggplant Parmigiana for a big Sunday dinner entrée—it serves 12!
What You Need
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12 servings
Original recipe yields 12 servings
1 cup flour
2 large eggplant s, cut into 1/2-inch-thick slices
1/2 cup olive oil
1 jar (24 oz.) CLASSICO Four Cheese Pasta Sauce
1-1/2 cups KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
1/3 cup KRAFT Grated Parmesan Cheese
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Let's Make It
1
Heat oven to 350°F.
2
Place flour in pie plate. Add eggplant, 1 slice at a time to flour, turning to evenly coat both sides of each eggplant slice with flour. Gently shake off excess flour.
3
Heat oil in large nonstick skillet on medium heat. Add eggplant slices, in batches; cook 1 to 2 min. on each side or until crisp and evenly browned on both sides.
4
Pour 1 cup pasta sauce into 13x9-inch baking dish sprayed with cooking spray. Layer 1/3 each of the eggplant, remaining pasta sauce, mozzarella and Parmesan over pasta sauce in dish; repeat layers twice.
5
Bake 30 to 35 min. or until heated through.
Kitchen Tips
Tip 1
Serving Suggestion
Serve this irresistible vegetable dish along with your favorite lean meat at your next get-together.
Tip 2
Substitute
Prepare using CLASSICO Tomato and Basil Pasta Sauce.
Nutrition
Calories
250
Calories From Fat
0
% Daily Value*
Total Fat 16g
21%
Saturated Fat 6g
30%
Trans Fat 0g
Cholesterol 30mg
10%
Sodium 490mg
21%
Total Carbohydrates 17g
6%
Dietary Fibers 3g
11%
Sugars 5g
10%
Protein 8g
16%
Vitamin A
4%
Vitamin C
0%
Calcium
20%
Iron
4%
* 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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