Eggplant Parmigiana

This recipe is inspired by the region of Emilia-Romagna in Italy.

Preparation Time:

25 mins / Total: 55 mins


6 servings, 1/6 recipe each


1/4 cupflour
2eggplant (2 lb.), cut into 1/2-inch-thick slices
1/3 cupextra virgin olive oil, divided
1 jar(640 mL) Catelli Garden Select Parmesan & Romano Pasta Sauce, divided
1-1/2 cupsKraft Part Skim Mozzarella Shredded Cheese, divided
1/3 cupKraft 100% Parmesan Light Grated Cheese, divided


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