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Eggplant Parmesan

Active Time: 30 minutes
Total Time: 55 minutes • Serves: 8

Schnucks nonstick cooking spray
3 Schnucks large eggs
1/2 cup Schnucks milk
1-1/2 cups plain dried breadcrumbs
2 medium eggplant (about 1-1/2 pounds), peeled and cut crosswise into 3/4-inch-thick slices
3 tablespoons Pompeian extra virgin olive oil
1 jar (24 ounces) vodka pasta sauce, divided
1 package (6 ounces) Schnucks finely shredded Parmesan cheese (1-1/2 cups), divided
1 package (8 ounces) Schnucks finely shredded mozzarella cheese (2 cups), divided

1. Preheat oven to 350°F. Spray 11 x 7-inch glass or ceramic baking dish with cooking spray.

2. In medium bowl, with whisk, beat eggs well. Add milk; stir until combined. Place breadcrumbs in pie plate or wide, shallow bowl. Dip both sides of eggplant in egg mixture, allowing excess to drip off, then press lightly into breadcrumbs so crumbs adhere. Transfer eggplant to plate.

3. In 12-inch skillet, heat oil over medium heat. In batches, if necessary, cook eggplant 8 to 10 minutes or until browned, turning once halfway through cooking and pressing slices lightly to keep flat. Transfer eggplant to clean plate as they are done.

4. Spread 3/4 cup pasta sauce in bottom of prepared dish; sprinkle with 1/2 cup Parmesan cheese. Place half of eggplant in single layer over cheese, cutting to fit if necessary. Sprinkle with 1 cup mozzarella cheese and 3/4 cup pasta sauce. Arrange remaining eggplant in dish. Sprinkle with remaining 1 cup mozzarella cheese, 1-1/2 cups pasta sauce and 1 cup Parmesan cheese. Cover with aluminum foil and bake 15 minutes; remove foil and bake 10 to 15 minutes longer or until top is golden brown and sauce bubbles around edge of dish.

Each serving: about 340 calories, 18 g total fat (6 g saturated), 100 mg cholesterol, 980 mg sodium, 26 g carbohydrate, 5 g fiber, 7 g sugars, 22 g protein