Firehouse Friday: Baked Eggplant Parmesan


1/2 cup panko bread crumbs
3/4 cup KRAFT Finely Shredded Italian* Five Cheese Blend
1/4 cup KRAFT Seasoned Grated Parmesan Cheese Rosemary & Garlic
1 large eggplant (1-1/2 lb.), ends trimmed, peeled and cut crosswise into 6 slices
1 egg, beaten
1 jar (24 oz.) CLASSICO Tomato and Basil Pasta Sauce
1/2 lb. spaghetti, uncooked


Heat oven to 400ºF.

Cover baking sheet with foil; spray with cooking spray.

Combine bread crumbs and cheeses in shallow dish.

Dip eggplant slices, 1 at a time, in egg then in cheese mixture, turning to evenly coat both sides of each slice.

Place on prepared baking sheet.

Bake 12 min. or until lightly browned.

Meanwhile, heat sauce and cook spaghetti as directed on package, omitting salt.

Drain spaghetti.

Serve topped with eggplant and sauce.