SKILLET EGGPLANT PARMESAN

Skillet Eggplant Parmesan image

Try out this tasty Skillet Eggplant Parmesan recipe from My Food and Family! As if saucy, cheesy and delicious weren't enough, this Skillet Eggplant Parmesan dish with OLIVO by CLASSICO Traditional Pasta Sauce has even more going for it: you can make it in under an hour.

Provided by My Food and Family

Categories Dairy

Time 55m

Yield 6 servings

Number Of Ingredients 7

Ingredients

2 eggs
1 pkg. (5.5 oz.) SHAKE 'N BAKE Seasoned Panko Seasoned Coating Mix
2 eggplants (1-1/2 lb.), each cut crosswise into 9 slices
2 Tbsp. oil
1 jar (24 oz.) CLASSICO Tomato and Basil Pasta Sauce
1/4 cup water
1-1/2 cups KRAFT Shredded Italian* Five Cheese with a TOUCH OF PHILADELPHIA

Steps:

Beat eggs in shallow dish until blended. Empty coating mix into separate shallow dish. Dip eggplant slices in egg, then in coating mix, turning to evenly coat both sides of each slice. Gently press coating mix into eggplant slices to secure. Spray both sides of eggplant slices with cooking spray.
Brush 2 tsp. oil onto bottom of large skillet; heat on medium heat. Add 1/3 of the eggplant; cook 1 to 2 min. on each side or until crisp and evenly browned. Transfer to plate. Repeat with remaining oil and eggplant.
Mix pasta sauce and water; spread 3/4 cup onto bottom of skillet. Cover with layers of 1/3 of the eggplant, 3/4 cup of the remaining sauce and 1/2 cup cheese; repeat layers. Top with remaining eggplant and sauce; cover.
Cook on medium-low heat 20 to 25 min. or until heated through. Sprinkle with remaining cheese. Remove from heat. Let stand, covered, 5 min. or until cheese is melted.

Nutrition Facts : Calories 320, Fat 15 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 65 mg, Sodium 1270 mg, Carbohydrate 0 g, Fiber 7 g, Sugar 0 g, Protein 13 g