Discover our Healthy Living Easy Eggplant Parmesan recipe. This simple take on a classic is ready in just 30 minutes.
What You Need
Original recipe yields 6 servings
1/2 cup panko bread crumbs
3/4 cup KRAFT Finely Shredded Italian* Five Cheese Blend
1/4 cup KRAFT Seasoned Grated Parmesan Cheese Rosemary & Garlic
1 large eggplant (1-1/2 lb.), ends trimmed, peeled and cut crosswise into 6 slices
1 egg, beaten
1 jar (24 oz.) CLASSICO Tomato and Basil Pasta Sauce
1/2 lb. spaghetti, uncooked
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* Made with quality cheeses crafted in the USA.
Let's Make It
Heat oven to 400ºF.
Cover baking sheet with foil; spray with cooking spray. Combine bread crumbs and cheeses in shallow dish. Dip eggplant slices, 1 at a time, in egg then in cheese mixture, turning to evenly coat both sides of each slice. Place on prepared baking sheet.
Bake 12 min. or until lightly browned. Meanwhile, heat sauce and cook spaghetti as directed on package, omitting salt.
Drain spaghetti. Serve topped with eggplant and sauce.
Garnish with fresh basil just before serving.
Calories From Fat
% Daily Value*
Total Fat 7g
Saturated Fat 3g
Trans Fat 0g
Total Carbohydrates 47g
Dietary Fibers 6g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.