EGGPLANT PARMESAN FOR TWO

Eggplant Parmesan for Two image

Eggplant Parmesan for Two? Why not? It's easier than you think-and quicker too-to prepare a scaled-down version of this classic casserole.

Provided by My Food and Family

Categories Home

Time 45m

Yield 2 servings

Number Of Ingredients 8

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Ingredients

1 small eggplant (1 lb.), ends trimmed, peeled
1/2 tsp. dried oregano leaves
1/2 cup chopped onions
3/4 cup CLASSICO Tomato and Basil Pasta Sauce
2 cups tightly packed baby spinach leaves
1/2 cup KRAFT 2% Milk Shredded Mozzarella Cheese
2 tsp. KRAFT Grated Parmesan Cheese
1 Tbsp. chopped fresh basil

Steps:

Heat oven to 375°F.
Cut eggplant crosswise into 8 slices; spray both sides of each slice with cooking spray. Sprinkle with oregano. Heat large nonstick skillet on medium heat. Add eggplant; cook 3 to 4 min. on each side or until lightly browned on both sides. Transfer to plate; cover to keep warm.
Add onions to skillet; cook and stir on medium-low heat 3 min. Stir in pasta sauce; cook and stir 2 min. or until heated through. Add spinach; cook 1 min. or just until wilted, stirring frequently.
Arrange 4 eggplant slices in 8- or 9-inch square baking dish; cover with half the sauce. Repeat layers. Top with cheeses; cover.
Bake 20 min. or until heated through. Sprinkle with basil.

Nutrition Facts : Calories 210, Fat 7 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 15 mg, Sodium 650 mg, Carbohydrate 0 g, Fiber 11 g, Sugar 0 g, Protein 14 g