Cracker-Coated Eggplant Parmesan

• 26 saltine crackers, finely crushed
• 1 tsp. Italian seasoning
• 2 eggs
• 1 eggplant, peeled, cut into 1/4-inch-thick slices
• 2 Tbsp. oil
• 1 jar (650 mL) Classico di Napoli Tomato & Basil Pasta Sauce
• 3/4 cup Cracker Barrel Shredded Mozzarella Cheese
• 1/4 cup Kraft 100% Parmesan Grated Cheese

1. Heat oven to 350F.
2. Combine cracker crumbs and Italian seasoning in shallow bowl.
3. Beat eggs in separate shallow bowl.
4. Dip eggplant slices in egg, then in crumb mixture, turning to evenly coat both sides of each slice with each ingredient.
5. Heat oil in large nonstick skillet on medium heat.
6. Add eggplant slices, in batches; cook 1 to 2 min.
7. on each side or until crisp and evenly browned.
8. Layer half each of the eggplant, pasta sauce, mozzarella and Parmesan in 2-L casserole dish sprayed with cooking spray.
9. Repeat layers.
10. Bake 30 to 35 min.
11. or until heated through.

crackers, italian seasoning, eggs, eggplant, oil, pasta sauce, mozzarella cheese, cheese

Taken from www.kraftrecipes.com/recipes/cracker-coated-eggplant-parmesan-189161.aspx (may not work)