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1 pouch Shake'N Bake Extra Crispy Original Coating Mix
1 large eggplant (1 lb./450 g), trimmed, cut crosswise into 12 slices
2 Tbsp. oil, divided
1 jar (650 mL) Classico di Napoli Tomato & Basil Pasta Sauce
1-1/2 cups Touch of Philadelphia Shredded Creamy Mozza Cheese, divided
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How do I 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.
Heat 1 Tbsp. oil in large skillet on medium heat. Add half the eggplant; cook 2 min. on each side or until crisp and evenly browned. Transfer to plate. Repeat with remaining oil and eggplant.
Spread 1/3 of the sauce onto bottom of skillet. Cover with layers of half each of the eggplant and remaining sauce, and 1/2 cup cheese. Repeat layers; 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.
Kraft Kitchen Tips!
Prepare using Kraft Creamy Herb & Garlic Shredded Cheese with a Touch of Philadelphia.
Calories From Fat
% Daily Value
Fat 14 g
Saturated fat 5 g
Cholesterol 80 mg
Sodium 740 mg
Carbohydrate 23 g
Fibre 4 g
Sugars 7 g
Protein 11 g
6 servings, 1/6 recipe (214 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.