Cracker-Coated Eggplant Parmesan

1. 1

   Heat oven to 350F.

2. 2

   Combine cracker crumbs and Italian seasoning in shallow bowl.

3. 3

   Beat eggs in separate shallow bowl.

4. 4

   Dip eggplant slices in egg, then in crumb mixture, turning to evenly coat both sides of each slice with each ingredient.

5. 5

   Heat oil in large nonstick skillet on medium heat.

6. 6

   Add eggplant slices, in batches; cook 1 to 2 min.

7. 7

   on each side or until crisp and evenly browned.

8. 8

   Layer half each of the eggplant, pasta sauce, mozzarella and Parmesan in 2-L casserole dish sprayed with cooking spray.

9. 9

   Repeat layers.

10. 10

    Bake 30 to 35 min.

11. 11

    or until heated through.

* Per serving · 4 servings · Values may vary.

No additional tips available.