Skillet Eggplant Parmesan

1. 1

   Beat eggs in shallow dish until blended.

2. 2

   Empty coating mix into separate shallow dish.

3. 3

   Dip eggplant slices in egg, then in coating mix, turning to evenly coat both sides of each slice.

4. 4

   Heat 1 Tbsp.

5. 5

   oil in large skillet on medium heat.

6. 6

   Add half the eggplant; cook 2 min.

7. 7

   on each side or until crisp and evenly browned.

8. 8

   Transfer to plate.

9. 9

   Repeat with remaining oil and eggplant.

10. 10

    Spread 1/3 of the sauce onto bottom of skillet.

11. 11

    Cover with layers of half each of the eggplant and remaining sauce, and 1/2 cup cheese.

12. 12

    Repeat layers; cover.

13. 13

    Cook on medium-low heat 20 to 25 min.

14. 14

    or until heated through.

15. 15

    Sprinkle with remaining cheese; remove from heat.

16. 16

    Let stand, covered, 5 min.

17. 17

    or until cheese is melted.

* Per serving · 4 servings · Values may vary.

No additional tips available.