Skillet Eggplant Parmesan

As if saucy, cheesy and delicious weren't enough, this eggplant Parmesan dish has even more going for it: It's made in a skillet and ready in an hour.

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2 egg s

1 pkg. (5.5 oz.) SHAKE ‘N BAKE Seasoned Panko Seasoned Coating Mix

2 eggplant s (1-1/2 lb.), each cut crosswise into 9 slices

2 Tbsp. oil

1 jar (24 oz.) CLASSICO FAMILY FAVORITES Traditional Pasta Sauce

1/4 cup water

1-1/2 cups KRAFT Shredded Italian* Five Cheese with a TOUCH OF PHILADELPHIA

1. 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. Gently press coating mix into eggplant slices to secure. Spray both sides of eggplant slices with cooking spray.

2. Brush 2 tsp. oil onto bottom of large skillet; heat on medium heat. Add 1/3 of the eggplant; cook 1 to 2 min. on each side or until crisp and evenly browned. Transfer to plate. Repeat with remaining oil and eggplant.

3. Mix pasta sauce and water; spread 3/4 cup onto bottom of skillet. Cover with layers of 1/3 of the eggplant, 3/4 cup of the remaining sauce and 1/2 cup cheese; repeat layers. Top with remaining eggplant and sauce; cover.

4. 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.

Skillet Eggplant Parmesan

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