Skillet Eggplant Parmesan

• 2 eggs
• 1 pouch Shake'N Bake Extra Crispy Original Coating Mix
• 1 large eggplant (1 lb./450 g), trimmed, cut crosswise into 12 slices Safeway 1 ea For $1.28 thru 02/09
• 2 Tbsp. oil, divided
• 1 jar (650 mL) Classico di Napoli Tomato & Basil Pasta Sauce
• 1-1/2 cups Touch of Philadelphia Shredded Creamy Mozza Cheese, divided

1. Beat eggs in shallow dish until blended.
2. Empty coating mix into separate shallow dish.
3. Dip eggplant slices in egg, then in coating mix, turning to evenly coat both sides of each slice.
4. Heat 1 Tbsp.
5. oil in large skillet on medium heat.
6. Add half the eggplant; cook 2 min.
7. on each side or until crisp and evenly browned.
8. Transfer to plate.
9. Repeat with remaining oil and eggplant.
10. Spread 1/3 of the sauce onto bottom of skillet.
11. Cover with layers of half each of the eggplant and remaining sauce, and 1/2 cup cheese.
12. Repeat layers; cover.
13. Cook on medium-low heat 20 to 25 min.
14. or until heated through.
15. Sprinkle with remaining cheese; remove from heat.
16. Let stand, covered, 5 min.
17. or until cheese is melted.

eggs, eggplant, oil, pasta sauce, philadelphia

Taken from www.kraftrecipes.com/recipes/skillet-eggplant-parmesan-164837.aspx (may not work)