Skillet Eggplant Parmesan

55 6 servings, 1/6 recipe (214 g) each
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6 servings, 1/6 recipe (214 g) each

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  • 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.


Prepare using Kraft Creamy Herb & Garlic Shredded Cheese with a Touch of Philadelphia.


  • 6 servings, 1/6 recipe (214 g) each

Nutritional Information

Serving Size 6 servings, 1/6 recipe (214 g) each
Calories 260
% Daily Value
Total fat 14g
Saturated fat 5g
Cholesterol 80mg
Sodium 740mg
Carbohydrate 23g
Dietary fibre 4g
Sugars 7g
Protein 11g
Vitamin A 15 %DV
Vitamin C 10 %DV
Calcium 20 %DV
Iron 15 %DV

* 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.

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