Classico® Eggplant Parmesan

Ingredients

• 2 tablespoons parsley flakes dried
• 1  eggs beaten
• 1 medium eggplant sliced
• 0.3 cup milk fat-free
• 1 clove garlic minced
• 0.5 teaspoon oregano dried crushed
• 0.3 cup parmesan cheese grated
• 0.8 cup part-skim mozzarella cheese shredded
• 15 ounces four cheese pasta sauce classico®
• 0.1 teaspoon pepper 
• 1 cup saltines crushed

Equipment

• bowl
• oven
• baking pan

Directions

1. In a small bowl combine egg, milk, and pepper. In another bowl stir together cracker crumbs, Parmesan cheese, and dried parsley flakes.
2. Dip eggplant slices in the milk mixture to coat, then dip both sides in the cracker mixture.
3. Lightly coat a 2-quart rectangular baking dish with cooking spray. Arrange eggplant in dish.
4. In a bowl stir together Classico® Four Cheese pasta sauce, oregano, and garlic; pour over eggplant.
5. Bake, covered, in a 350 degree F oven for 40 minutes or until eggplant is tender.
6. Sprinkle with mozzarella cheese.
7. Bake, uncovered, 10 minutes more.