Eggplant Casserole made with BOCA

• 3 cups oil
• 8 each medium eggplants, peeled, cut into 1/4-inch-thick slices Safeway 1 ea For $1.28 thru 02/09
• 1-1/3 cups flour
• 1-1/3 cups dry bread crumbs, divided
• 1-3/4 gal. BOCA Red Sauce
• 8 each eggs, lightly beaten Safeway 1 ea For $1.28 thru 02/09
• 1 cup KRAFT Grated Parmesan Cheese

1. Heat 1 cup of the oil (or 1/4 cup for trial recipe) in large skillet on medium heat.
2. Lightly coat both sides of eggplant slices with flour.
3. Add to skillet in batches; cook 5 to 6 minutes or until golden brown on both sides, turning occasionally and adding the remaining oil as needed.
4. Remove from skillet; drain.
5. Spray 2 full hotel pans (or 1 half hotel pan for trial recipe) with cooking spray.
6. Sprinkle each pan with 1/4 cup of the bread crumbs (or 2 Tbsp.
7. of the crumbs for trial recipe).
8. Arrange half of the eggplant, in slightly overlapping rows, in prepared pans.
9. Cover with half of the BOCA Red Sauce.
10. Repeat layers of eggplant and sauce.
11. Pour eggs evenly over ingredients in pans.
12. Mix remaining bread crumbs and cheese; sprinkle evenly over casseroles.
13. Bake at 350F for 20 to 25 minutes or until heated through.

oil, eggplants, flour, bread crumbs, red sauce, eggs, parmesan cheese

Taken from www.kraftrecipes.com/recipes/eggplant-casserole-made-boca-98242.aspx (may not work)