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Eggplant Parmigiana Recipe

Eggplant Parmigiana
Source: Kraft

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Ingredients

  • 1/4 cup flour
  • 2 eggplant (2 lb.), cut into 1/2-inch-thick slices
  • 1/3 cup extra virgin olive oil , divided
  • 1 jar (640 mL) Catelli Garden Select Parmesan & Romano Pasta Sauce , divided
  • 1-1/2 cups Kraft Part Skim Mozzarella Shredded Cheese , divided
  • 1/3 cup Kraft 100% Parmesan Light Grated Cheese , divided
PREP TIME
25m
COOK TIME
30m
TOTAL TIME
55m
YIELD
6 servings, 1/6 recipe each

Instructions

  • 1. Place flour in shallow dish. Add eggplant, 1 slice at a time; turn to evenly coat both sides of each slice with flour. Gently shake eggplant to remove excess flour.
  • 2. Heat 1 Tbsp. oil in large skillet on medium-high heat. Add eggplant, in batches; cook 2 min. on each side or until golden brown on both sides, adding remaining oil to skillet as needed. Drain eggplant on paper towels.
  • 3. Spread 1/4 cup pasta sauce onto bottom of 11x7-inch baking dish sprayed with cooking spray. Cover with layers of 1/3 each of the eggplant and remaining pasta sauce; sprinkle with half of the mozzarella and 1/3 of the Parmesan. Repeat all layers. Top with remaining eggplant, pasta sauce and Parmesan.
  • 4. Bake 25 to 30 min. or until eggplant is tender and sauce is hot and bubbly in centre. Let stand 15 min. before cutting to serve.

Dinner

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A recipe from Kraft

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