Comida Kraft
Recipe Box

Eggplant Parmagiana Casserole

Prep Time
20
min.
Total Time
55
min.
Servings

6 servings

Repeating layers of eggplant, tomatoes and a blend of mozzarella and Parmesan make this tasty casserole a contender in the New Favorite Recipe category!

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What You Need

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Make It

Tap or click steps to mark as complete

  • Heat oven to 400°F.
  • Combine cheeses. Cut eggplant into 1/2-inch-thick slices; brush with dressing.
  • Layer half each of the eggplant and tomatoes in 3-qt. casserole sprayed with cooking spray; top with 1/3 of the cheese mixture. Repeat layers; cover. (Repeat remaining cheese mixture for later use.)
  • Bake 35 min. or until heated through. Top with remaining cheese mixture. Bake, uncovered, 5 min. or until mozzarella is melted.

Serving Suggestion

Serve with a mixed green salad tossed with your favorite KRAFT Lite Dressing.

How to Purchase Eggplant

Eggplants with fewer seeds have the best flavor since they tend to be less bitter tasting. When purchasing, chose small- or medium-sized eggplants since large overmature eggplants are more likely to contain more seeds. Avoid eggplants that are too soft.

Servings

  • 6 servings

Nutritional Information

Serving Size 6 servings
AMOUNT PER SERVING
Calories 200
Total fat 8g
Saturated fat 4.5g
Cholesterol 20mg
Sodium 940mg
Carbohydrate 19g
Dietary fiber 5g
Sugars 13g
Protein 15g
% Daily Value
Vitamin A 15 %DV
Vitamin C 10 %DV
Calcium 60 %DV
Iron 10 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 4 out of 5 by from I peel and slice the eggplant first. I peel and slice the eggplant first. Then lightly salt each slice. Place slices between two heavy dishes and let liquid drain out - takes about 15 minutes. Now you are ready to follow recipe!
Date published: 2016-04-02
Rated 4 out of 5 by from I used fresh tomatoes instead of canned crushed ones - cooked slightly longer - was really good! I used fresh tomatoes instead of canned crushed ones - cooked slightly longer - was really good!
Date published: 2015-08-18
Rated 5 out of 5 by from This receipe was easy to follow. This receipe was easy to follow. I'm a big fan of eggplant and couldn't wait to make this. I left it in the oven a bit longer because I like my eggplant very soft. Other than that, it was delicious!
Date published: 2015-01-26
Rated 1 out of 5 by from This has got to be one of the most disgusting food I've ever made. This has got to be one of the most disgusting food I've ever made. It was bitter, slices were too firm but most of all the taste was atrocious! I spent all that money and time only to spit it out and toss the whole thing out in the garbage. My husband ate what he could but said I didn't have to make this again. _Everybody knows that eggplant is bitter and you have to at least peel the skin off which is what I did. Your recipe didn't say to do this. _I make a pretty darn good eggplant parmagiana and this is truly awful.
Date published: 2015-08-19
Rated 1 out of 5 by from I followed the recipe exactly as written and mine turned out more like a thick tomato sauce with... I followed the recipe exactly as written and mine turned out more like a thick tomato sauce with floating egg plant. I think it would have turned out much better with a smaller can of crushed tomatoes.
Date published: 2015-07-24
Rated 2 out of 5 by from
Date published: 2016-01-24
Rated 2 out of 5 by from
Date published: 2015-08-15
Rated 5 out of 5 by from
Date published: 2015-07-27
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