Eggplant Parmesan Skillet Recipe

Name: Eggplant Parmesan Skillet
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4 servings, 2 cups (500 mL) each
Ingredients: 1/4 cup Kraft Extra Virgin Olive Oil Italian Pesto Parmesan Dressing, divided; 1 large eggplant (1 lb./450 g), cut into 1/2-inch pieces; 1 onion, chopped; 3 cloves garlic, minced; 2 cups Classico di Napoli Tomato & Basil Pasta Sauce; 2 cups water; 3 cups ziti pasta, uncooked; 1/2 cup chopped fresh basil; 1/2 cup Kraft 100% Parmesan Aged Grated Cheese, divided; 2 Tbsp. dry bread crumbs

Ingredients

1/4 cup Kraft Extra Virgin Olive Oil Italian Pesto Parmesan Dressing, divided
1 large eggplant (1 lb./450 g), cut into 1/2-inch pieces
1 onion, chopped
3 cloves garlic, minced
2 cups Classico di Napoli Tomato & Basil Pasta Sauce
2 cups water
3 cups ziti pasta, uncooked
1/2 cup chopped fresh basil
1/2 cup Kraft 100% Parmesan Aged Grated Cheese, divided
2 Tbsp. dry bread crumbs

PREP TIME 25m	COOK TIME 20m	TOTAL TIME 45m
YIELD 4 servings, 2 cups (500 mL) each

Instructions

Heat 3 Tbsp. dressing in large ovenproof skillet on medium-high heat.
Add eggplant, onions and garlic; cook 7 min., stirring occasionally.
Stir in pasta sauce and water.
Add pasta and basil; mix lightly.
Bring to boil; simmer on medium-low heat 20 min. or until pasta is tender, stirring occasionally.
Stir in 1/3 cup cheese.
Heat broiler.
Combine bread crumbs, remaining cheese and dressing; sprinkle over pasta mixture.
Broil, 6 inches from heat, 2 min. or until golden brown.