Cheesy Eggplant Stacks

• 1 egg, beaten
• 2 tsp. water
• 2 small eggplants, (1 lb. each) ends trimmed, peeled and each cut crosswise into 6 slices Safeway 1 ea For $1.28 thru 02/09
• 1 cup Italian seasoned panko bread crumbs
• 2 Tbsp. olive oil
• 3/4 cup CLASSICO Tomato and Basil Pasta Sauce, warmed
• 1 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
• 2 Tbsp. KRAFT Grated Parmesan Cheese

1. Heat broiler.
2. Mix egg and water.
3. Dip each eggplant slice in egg mixture, then in crumb mixture, turning to evenly to coat both sides of each slice.
4. Heat 1 Tbsp.
5. oil in large nonstick skillet on medium heat.
6. Add eggplant, in batches, to skillet; cook 3 to 4 min.
7. on each side or until golden brown, adding remaining oil as needed.
8. Transfer to foil-lined baking sheet.
9. Top eggplant slices with pasta sauce; sprinkle with cheeses.
10. Broil 2 to 3 min.
11. or until mozzarella is melted.

egg, water, eggplants, italian seasoned panko bread crumbs, olive oil, tomato, mozzarella cheese, parmesan cheese

Taken from www.kraftrecipes.com/recipes/cheesy-eggplant-stacks-181695.aspx (may not work)