Main dishes

Eggplant Parmesan

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kraft

Take 10 minutes to layer tender eggplant with marinara, two kinds of cheese and fresh mushrooms and this mouthwatering low-calorie Italian classic is ready to bake.

time

prep:

10 min

total:

50 min

servings

total:

6 servings

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What You Need

eggplant (1 lb.), sliced

1/2

lb. sliced fresh mushrooms

1/2

cup KRAFT Grated Parmesan Cheese

1-1/2

cups KRAFT 2% Milk Shredded Mozzarella Cheese

jar (24 oz.) spaghetti sauce

Make It

HEAT oven to 400°F.

LAYER half each of the eggplant and mushrooms in 13x9-inch pan sprayed with cooking spray; top with layers of 1/3 each of the Parmesan and mozzarella. Repeat layers.

TOP with spaghetti sauce; cover.

BAKE 35 min. Remove foil. Sprinkle casserole with remaining cheeses. Bake, uncovered, 5 min. or until mozzarella is melted.

Kraft Kitchens Tips

Serving Suggestion

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

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a cook

posted:4/12/2012

Just one of the greatest recipes ever. Easy to make and quick too. Just luv it make it over and over.

momomtx

posted:3/6/2012

This recipe was so quick and easy, yet absolutely delicious! I used my own homemade sauce (which I love) that includes ground meat, sausage, mushrooms and zucchini, so it was a very well-rounded meal. I made two small pans and we had it twice in one week, that's how good it was! Plus I brought some for lunch and my husband took a plate to his buddy at work. Great easy meal!

cmc82

posted:2/27/2012

I really like this. I would definitely next time peel it before slicing. Had great flavor!!

rainey52

posted:2/3/2012

Tried it & liked it.....good lenten dish.

wolferm

posted:10/4/2011

This was very good, and so easy to make. I wouldn't change a thing.

meisel816

posted:8/29/2011

I made it as my son wanted to make something eggplant. It was really good. I cooked the fresh mushrooms first in some olive oil and took off the skin off of the eggplant. I would recommend cooking it longer than 40 mins as some of the eggplant was not quiet done yet.

alicynkayne

posted:8/3/2011

WOW

brittlei

posted:7/22/2011

Delicious! I sprinkled a tiny bit of kosher salt and fresh cracked black pepper over each eggplant layer. (Other than that I followed the recipe to a "t") My husband (who used to be a meat and potato kind of guy) said it was better than the eggplant we order at Buca Di Beppo!

grandmamvp

posted:7/21/2011

very good, but my MEAT man needed meat in it so I added hamburger (browned in skillet first) mmmmmmm

a cook

posted:3/23/2011

Great healthy alternative to the usual eggplant parm I usually make (egg batter, bread crumb, fry). This recipe is great. The ones that altered the recipe shouldn't be rating it, especially if you fried your eggplant first. This is supposed to be more healthy for you!

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Eggplant Parmesan

What You Need

Make It

Kraft Kitchens Tips

nutritional info per serving

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