Eggplant Parmesan

1 medium eggplant (about 1 lb.), peeled, sliced
1/2 lb. sliced fresh mushrooms
1 jar (26 oz.) spaghetti sauce
1/2 cup KRAFT Reduced Fat Parmesan Style Grated Topping, divided
2 cups KRAFT 2% Milk Shredded Reduced Fat Mozzarella Cheese, divided

SPRAY 13x9-inch baking pan with cooking spray. Place 1/2 each of the eggplant and mushrooms in prepared pan; top with 1/2 each of the grated topping and mozzarella cheese. Repeat layers.

TOP with spaghetti sauce; cover.

BAKE at 400°F for 35 minutes. Remove from oven. Top with remaining grated topping and mozzarella cheese. Bake an additional 5 minutes or until cheese is melted.

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Eggplant Parmesan

1 large eggplant
2 eggs, beaten
1 1/4 cups fine dry seasoned bread crumbs
vegetable oil, about 1/2 cup
1 package (8 ounces) sliced mozzarella cheese
tomato sauce with herbs, below
2 to 3 tablespoons grated Parmesan cheese

Directions for eggplant Parmesan
Peel eggplant; cut into 1/4-inch thick slices. Dip eggplant slices into beaten egg; coat with bread crumbs. Heat oil in a large skillet. Fry eggplant in hot oil for about 3 minutes on each side, or until browned.

Transfer eggplant to paper towels to drain well.
Place half of the fried eggplant in a lightly greased shallow baking pan. Top with half of the mozzarella cheese slices and half of the tomato sauce. repeat layers; sprinkle with Parmesan cheese. Bake at 400° for 20 minutes, or until sauce is bubbly and cheese is melted. Eggplant Parmesan serves 8 to 10.

Tomato Sauce with Herbs

1 tablespoon minced onion
1 tablespoon vegetable oil
3 cans (8 ounces each) tomato sauce
1 1/4 teaspoons leaf oregano, crumbled
1/4 teaspoon dried basil
pinch salt
Sauté onion in oil over medium low heat until tender. Add remaining ingredients; simmer for 15 to 20 minutes. Makes 3 cups of tomato sauce with Italian herbs for Eggplant Parmesan.

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Eggplant Parmesan Recipe

1 medium eggplant sliced
1 egg
2 Tbs milk
Italian bread crumbs
1/4 cup olive oil
1/2 cup Chianti
6 ounces tomato paste
1/4 tsp oregano
1 garlic clove, crushed
1/8 tsp salt
1/8 tsp black pepper, freshly ground
1/2 pound mozzarella, sliced
1 cup Parmesan cheese, freshly grated

Wash the eggplant and slice it into rings around 1/2" thick.
Mix together egg and milk, and dip slices of eggplant into this.
Roll the eggplant in bread crumbs until well coated.
Grease a cookie sheet with the oil, and layer the eggplant slices on the sheet.
Brush or spray more oil on top.
Bake for 15 minutes at 400F, flip then bake on the other side for another 15 minutes.
In a small sauce pot mix together Chianti and tomato paste.
Add the oregano, garlic, salt and pepper.
Simmer for 10 minutes.
Place the slices of eggplant into a baking dish, in an layer.
Pour a Tbs of sauce onto each slice of eggplant.
Layer mozarella on top of each slice.
Sprinkle Parmesan cheese over the top of the mozzerella.
Cook for 20 minutes at 400F.
Let stand for 5-10 minutes before serving.
Serve with the remaining sauce.

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Anthony's Eggplant Parmesan Recipe!
site: www.spaghettisauceandmeatballs.com/eggplant_parmesan.html
This is a basic eggplant parmesan recipe with eggplant and tomato sauce and Mozzarella and Parmesan cheeses.

Eggplant Recipe - Recipe for Eggplant Parmesan
site: southernfood.about.com/od/eggplantparmesanrecipes/r/bl30110o.htm

EGGPLANT PARMESAN Recipe at Epicurious.com
site: www.epicurious.com/recipes/recipe_views/views/109739
Eggplant parmesan recipe with mozzarella cheese and tomato sauce is always a favorite.

Eggplant Parmesan Recipe - Eggplant Parmesan Recipe
site: www.dianaskitchen.com/page/recipes03/081303eggplant.htm

Eggplant Parmesan Recipe - Italian Food
site: www.bellaonline.com/articles/art11963.asp