Easy Eggplant Parmesan

• 1/2 cup panko bread crumbs
• 3/4 cup Kraft Parmesan, Romano & Asiago Shredded Cheese
• 1/4 cup Kraft 100% Parmesan Grated Cheese
• 1 large eggplant (1-1/2 lb./675 g), ends trimmed, peeled and cut crosswise into 6 slices Safeway 1 ea For $1.28 thru 02/09
• 1 egg, beaten Safeway 1 ea For $1.28 thru 02/09
• 1 jar (650 mL) Classico di Napoli Tomato & Basil Pasta Sauce
• 330 g spaghetti, uncooked

1. Heat oven to 400 degrees F.
2. Cover baking sheet with foil; spray with cooking spray.
3. Combine cheeses and bread crumbs in shallow dish.
4. Dip eggplant slices, 1 at a time, in egg then in cheese mixture, turning to evenly coat both sides of each slice.
5. Place on prepared baking sheet.
6. Bake 12 min.
7. or until lightly browned.
8. Meanwhile, heat pasta sauce and cook spaghetti as directed on package, omitting salt.
9. Drain spaghetti.
10. Serve topped with eggplant and sauce.

bread crumbs, shredded cheese, cheese, eggplant, egg, pasta sauce

Taken from www.kraftrecipes.com/recipes/easy-eggplant-parmesan-172898.aspx (may not work)