Friday, July 25, 2014

Skillet Eggplant Parmesan

We love eggplant parmesan around our house. DH makes sure to plant eggplant in the garden every year. I love this recipe because I didn't have to turn the oven on and heat up the house.


2 eggs
1pkg. (8 oz) Italian Panko Bread Crumbs
 2 eggplants (1-1/2 lb.), each sliced crosswise
 2 tablespoons of oil 1 jar of spaghetti sauce
1/4 cup water
1 1/2 cups of Italian blend cheese


  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. 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. 
  3.  MIX spaghetti 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. 
  4. 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. 
 Adapted from Kraft Recipes