Easy Eggplant Parmesan

I'm thinking that this Easy Eggplant Parmesan recipe could be on the "man meal" list.  Chicken can easily be substituted for the eggplant.  I had never tried the Kraft Fresh Take breadcrumb packets but it was really easy to use and very tasty.  My grocery store didn't have the Rosemary & Roasted Garlic so I used the Italian Parmesan Fresh Take instead.

Ingredients 

• 1 large  eggplant (1-1/2 lb.), ends trimmed, peeled and cut crosswise into 6 slices 
• 1 egg, beaten 
• 1 pkg.  (6 oz.) FRESH TAKE Rosemary & Roasted Garlic Recipe Cheese Breadcrumb Mix 
• 1 jar  (24 oz.) marinara sauce 
• 1/2lb.  spaghetti, uncooked

Preparation
Heat oven to 400ºF. Dip eggplant slices, 1 at a time, in egg then in Fresh Take, turning to evenly coat both sides of each slice. Place on foil-covered baking sheet sprayed with cooking spray.  Bake12 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. 

Recipe is from www.kraftrecipes.com 

Happy Cooking!

Jenny