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.
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.
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.
Bake 30 to 35 min. or until heated through.
Serve this irresistible vegetable dish along with your favorite lean meat at your next get-together.
Prepare using CLASSICO Tomato and Basil Pasta Sauce.
Calories From Fat
% Daily Value*
Total Fat 16g
Saturated Fat 6g
Trans Fat 0g
Total Carbohydrates 17g
Dietary Fibers 3g
* 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.