Skillet Eggplant
Parmesan
2 eggs
1 pkg. Shake 'n
Bake seasoned panko coating mix
2 eggplants (1 ½
lb.), each cut crosswise into 9 slices
2 tablespoons
oil
1 24 oz. Jar
spaghetti sauce
¼ cup water
1 ½ cups
shredded Italian 5 cheese blend with philadelphia
Beat eggs in a
shallow dish until blended. Empty coating mix into a separate shallow
dish. Dip eggplant slices in egg, then coating mix. Turn to evenly
coat both sides of the eggplant. Gently press coating mix into
eggplant. Spray both sides of the eggplant with cooking spray. Brush
2 tablespoons oil onto bottom of a large skillet and heat on medium
heat. Add 1/3 of the eggplant, cook 1-2 minutes on each side or until
crisp and evenly browned. Transfer to a place. Repeat with remaining
oil and eggplant. Mix spaghetti sauce and water, spread 3/5 onto
bottom of skillet. Cover with layers of 1/3 of the eggplant, ¾ cup
of the remaining sauce and ½ cup cheese; repeat layers and top with
remaining eggplant and sauce. Cover and cook on medium-low heat 20-25
minutes. Sprinkle with remaining cheese; remove from heat and let
stand, covered, for 5 minutes.
