Skillet Eggplant Parmesan
Skillet Eggplant Parmesan requires around 55 minutes from start to finish. One portion of this dish contains approximately 9g of protein, 11g of fat, and a total of 168 calories. For $1.28 per serving, this recipe covers 9% of your daily requirements of vitamins and minerals. This recipe serves 6. It is brought to you by Kraft Recipes. A couple people really liked this Mediterranean dish. It is a good option if you're following a gluten free, lacto ovo vegetarian, and fodmap friendly diet. 34 people have tried and liked this recipe. A mixture of eggplants, eggs, seasoned salt, and a handful of other ingredients are all it takes to make this recipe so delicious. Overall, this recipe earns a not so outstanding spoonacular score of 31%. Similar recipes include Eggplant Parmesan Pasta Skillet, Crispy Baked Eggplant Fries with Marinara Dipping Sauce (akan Eggplant Parmesan Fries!), and Skillet Eggplant and Lentils.
Servings: 6
Preparation duration: 30 minutes
Cooking duration: 25 minutes
Ingredients:
2 eggplants (1-1/2 lb.), each cut crosswise into 9 slices
2 eggs
1-1/2 cups KRAFT Shredded Italian* Five Cheese with a TOUCH OF PHILADELPHIA
2 Tbsp. oil
1 jar (24 oz.) CLASSICO FAMILY FAVORITES Traditional Pasta Sauce
1 pkg. (5.5 oz.) SHAKE ‘N BAKE Seasoned Panko Seasoned Coating Mix
1/4 cup water
Equipment:
frying pan
Cooking instruction summary:
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.
Step by step:
1. 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.
2. Brush 2 tsp. oil onto bottom of large skillet; heat on medium heat.
3. Add 1/3 of the eggplant; cook 1 to 2 min. on each side or until crisp and evenly browned.
4. Transfer to plate. Repeat with remaining oil and eggplant.
5. 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.
6. Cook on medium-low heat 20 to 25 min. or until heated through. Sprinkle with remaining cheese.
7. Remove from heat.
8. Let stand, covered, 5 min. or until cheese is melted.
Nutrition Information:
covered percent of daily need
