Cracker-Coated Eggplant Parmesan Recipe

Name: Cracker-Coated Eggplant Parmesan
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 6 servings, 1/6 recipe (244 g) each
Ingredients: 26 saltine crackers , finely crushed; 1 tsp. dried Italian seasoning; 2 egg s; 1 eggplant , peeled, cut into 1/4-inch-thick slices; 2 Tbsp. oil; 1 jar (650 mL) Classico di Napoli Tomato & Basil Pasta Sauce; 3/4 cup Cracker Barrel Shredded Mozzarella Cheese; 1/4 cup Kraft 100% Parmesan Grated Cheese

Ingredients

26 saltine crackers , finely crushed
1 tsp. dried Italian seasoning
2 egg s
1 eggplant , peeled, cut into 1/4-inch-thick slices
2 Tbsp. oil
1 jar (650 mL) Classico di Napoli Tomato & Basil Pasta Sauce
3/4 cup Cracker Barrel Shredded Mozzarella Cheese
1/4 cup Kraft 100% Parmesan Grated Cheese

PREP TIME 25m	COOK TIME 35m	TOTAL TIME 1h
YIELD 6 servings, 1/6 recipe (244 g) each

Instructions

1. 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 with each ingredient.
2. 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.
3. Layer half each of the eggplant, pasta sauce, mozzarella and Parmesan in 2-L casserole dish sprayed with cooking spray. Repeat layers.
4. Bake 30 to 35 min. or until heated through.

Dinner