0.3 cup balsamic vinaigrette dressing divided kraft
1 eggs
2.3 lb eggplants ends trimmed peeled
0.3 cup basil fresh chopped
2 Tbsp olive oil divided
0.3 cup parmesan cheese grated kraft
0.5 cup seasoned bread crumbs dry
1 cup mozzarella cheese shredded kraft
2 large tomatoes cut into 4 slices
2 tsp water
Equipment
frying pan
Directions
Drizzle 2 Tbsp. dressing over tomatoes in shallow dish; set aside. Beat egg and water in pie plate until well blended.
Mix bread crumbs and Parmesan in separate pie plate.
Combine mozzarella, remaining dressing and basil.
Heat 1 Tbsp. oil in large nonstick skillet on medium heat. Meanwhile, dip each eggplant slice in egg mixture, then in crumb mixture, turning to evenly to coat both sides of each slice.
Add, in batches, to skillet; cook 3 to 4 min. on each side or until golden brown, adding remaining oil as needed.
Transfer to plate.
Place 1 eggplant slice on each of 4 serving plates; top each with 1 tomato slice and about 3 Tbsp. mozzarella mixture. Repeat all layers. Cover with remaining eggplant slices.
