BAKED EGGPLANT PARMESAN

Baked Eggplant Parmesan image

Get a taste of Italy when you make this Baked Eggplant Parmesan. Learn how to make this cheesy baked eggplant dish today!

Provided by My Food and Family

Categories Home

Time 1h

Yield 6 servings

Number Of Ingredients 8

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Ingredients

26 saltine crackers, finely crushed (about 1 cup)
1 tsp. dried Italian seasoning
2 eggs
1 eggplant, peeled, cut into 1/4-inch-thick slices
2 Tbsp. oil
1 jar (24 oz.) CLASSICO Tomato and Basil Pasta Sauce
3/4 cup KRAFT Low-Moisture Part-Skim Mozzarella Cheese
1/4 cup KRAFT Grated Parmesan Cheese

Steps:

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.

Nutrition Facts : Calories 260, Fat 13 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 75 mg, Sodium 810 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 11 g