2 large eggplants (2-1/4 lb.), ends trimmed, peeled and each cut crosswise into 6 slices
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Let's Make It
Drizzle 2 Tbsp. dressing over tomatoes in shallow dish; set aside. Beat egg and water in pie plate until well blended. Mix bread crumbs and Parmesan in separate pie plate. Combine mozzarella, remaining dressing and basil.
Heat 1 Tbsp. oil in large nonstick skillet on medium heat. Meanwhile, dip each eggplant slice in egg mixture, then in crumb mixture, turning to evenly to coat both sides of each slice. Add, in batches, to skillet; cook 3 to 4 min. on each side or until golden brown, adding remaining oil as needed. Transfer to plate.
Place 1 eggplant slice on each of 4 serving plates; top each with 1 tomato slice and about 3 Tbsp. mozzarella mixture. Repeat all layers. Cover with remaining eggplant slices.
Garnish with fresh basil just before serving.
If you have 2 large skillets, you can use both to cook the coated eggplant slices to reduce the cooking time.
Serve warm or at room temperature.
Calories From Fat
% Daily Value*
Total Fat 21g
Saturated Fat 6g
Trans Fat 0g
Total Carbohydrates 30g
Dietary Fiber 10g
* Percent Daily Values are based on a 2,000 calorie diet.
Makes 4 servings.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.