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

   Gently press coating mix into eggplant slices to secure.

5. 5

   Spray both sides of eggplant slices with cooking spray.

6. 6

   Brush 2 tsp.

7. 7

   oil onto bottom of large skillet; heat on medium heat.

8. 8

   Add 1/3 of the eggplant; cook 1 to 2 min.

9. 9

   on each side or until crisp and evenly browned.

10. 10

    Transfer to plate.

11. 11

    Repeat with remaining oil and eggplant.

12. 12

    Mix pasta sauce and water; spread 3/4 cup onto bottom of skillet.

13. 13

    Cover with layers of 1/3 of the eggplant, 3/4 cup of the remaining sauce and 1/2 cup cheese; repeat layers.

14. 14

    Top with remaining eggplant and sauce; cover.

15. 15

    Cook on medium-low heat 20 to 25 min.

16. 16

    or until heated through.

17. 17

    Sprinkle with remaining cheese.

18. 18

    Remove from heat.

19. 19

    Let stand, covered, 5 min.

20. 20

    or until cheese is melted.

* Per serving · 4 servings · Values may vary.

No additional tips available.