Skillet Eggplant Parmesan w/ Rustic French Bread

May 20, 2014 at 5:20 PM | Posted in Kraft Cheese, Pillsbury, vegetables | 2 Comments
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Today’s Menu: Skillet Eggplant Parmesan w/ Rustic French Bread

 

 

 

Skillet Egg Plant Parmesan 006
Partly sunny and about 80 today, more humid out though. For Breakfast this morning I started off with whats become one of my favorites, Goetta! This is so good, fry it up to nice golden brown and it’s hard to beat! Got the Cart out and cleaned it up and tightened up a few things on it and then went out riding most of the afternoon. For dinner tonight I tried a new recipe, Skillet Eggplant Parmesan. Tonight it’s Skillet Eggplant Parmesan w/ Rustic French Bread.

 

 

 
Found the recipe in the latest issue of Kraft’s Food and Family Magazine. It’s my favorite Cooking Magazine, it only comes about every 4 months plus a Holiday Issue. Wish it was a monthly Magazine, it’s always packed with some great recipes and tips. Anyway when I seen this recipe I couldn’t wait to give it a try! Egg Plant, Panko Bread Crumbs, and Cheese; you know it has to be good. To prepare it I needed the following ingredients; 1/2 cup Egg Beater’s (2 Eggs), 1 pkg. (5.5 oz.) SHAKE ‘N BAKE Seasoned Panko Seasoned Coating Mix, 1 eggplant (1-1/2 lb.) (cut crosswise into 9 slices), 2 Tbsp. Extra Virgin Olive Oil, 1 jar (24 oz.) Spaghetti Sauce, 1/4 cup Water, and 1-1/2 cups KRAFT Shredded Italian Five Cheese. Now those are winning ingredients! I l left the original recipe at the end of the post along with its web link. I substituted Egg Beater’s for the Eggs.

 

 

Skillet Egg Plant Parmesan 003

Then to prepare it I put the 1/2 cup of Egg Beater’s in a shallow dish. Then empty the coating mix into separate shallow dish. Dip eggplant slices in egg, then in coating mix, turning to evenly coat both sides of each slice. Gently press coating mix into eggplant slices to secure. Spray both sides of eggplant slices with cooking spray.

Brushed 2 tsp. oil onto bottom of large skillet; heat on medium heat. Add 1/2 of the eggplant; cooked 1 to 2 min. on each side or until crisp and evenly browned. Transferred to a plate. Repeated with remaining oil and eggplant.

Mix the spaghetti sauce and water; spread 3/4 cup onto bottom of skillet. Cover with layers of 1/3 of the eggplant, 3/4 cup of the remaining sauce and 1/2 cup cheese; repeat layers. Top with remaining eggplant and sauce; cover.

Cooked on medium-low heat 20 to 25 min. or until heated through. Sprinkled with the remaining cheese. Remove it from the heat. Let stand, covered, 5 min. or until cheese is melted.
This came out incredible! The Egg Plant was so tender and full of flavor, it almost tasted like you were eating slices of Beef. Excellent recipe, another Keeper Recipe! I also baked a loaf of Pillsbury Rustic French Bread. Then for dessert later a bowl of Del Monte No Sugar Added Peach Chunks.

 

 

 

 
Skillet Eggplant Parmesan

what you need
2 eggs
1 pkg. (5.5 oz.) SHAKE ‘N BAKE Seasoned Panko Seasoned Coating Mix
2 eggplants (1-1/2 lb.), each cut crosswise into 9 slices
2 Tbsp. oil
1 jar (24 oz.) spaghetti sauce
1/4 cup water
1-1/2 cups KRAFT Shredded Italian* Five Cheese with a TOUCH OF PHILADELPHIA
make it

BEAT eggs in shallow dish until blended. Empty coating mix into separate shallow dish. Dip eggplant slices in egg, then in coating mix, turning to evenly coat both sides of each slice. Gently press coating mix into eggplant slices to secure. Spray both sides of eggplant slices with cooking spray.

BRUSH 2 tsp. oil onto bottom of large skillet; heat on medium heat. Add 1/3 of the eggplant; cook 1 to 2 min. on each side or until crisp and evenly browned. Transfer to plate. Repeat with remaining oil and eggplant.

MIX spaghetti sauce and water; spread 3/4 cup onto bottom of skillet. Cover with layers of 1/3 of the eggplant, 3/4 cup of the remaining sauce and 1/2 cup cheese; repeat layers. Top with remaining eggplant and sauce; cover.

COOK on medium-low heat 20 to 25 min. or until heated through. Sprinkle with remaining cheese. Remove from heat. Let stand, covered, 5 min. or until cheese is melted.

* Made with quality cheeses crafted in the USA.

kraft kitchens tips SUBSTITUTE Prepare using regular KRAFT Shredded Italian* Five Cheese Blend.

 

 

nutritional info per serving
per serving

Calories 320 Total fat 15 g Saturated fat 5 g Cholesterol 65 mg Sodium 1270 mg Carbohydrate 34 g Dietary fiber 7 g Sugars 10 g Protein 13 g

 
http://www.kraftrecipes.com/recipes/skillet-eggplant-parmesan-163861.aspx

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