Main dishes

Eggplant Parmesan

photo by: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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cheeseygoodness

posted:1/31/2013

Really good. I took another commenter's advice and brushed the eggplant slices with olive oil and broiled them for a few minutes before assembling the dish. I also added spinach and minced garlic. I didn't peel the eggplant it really wasnt required as long as you slice it thin.

tinkerose

posted:7/7/2012

Eating now and it is very yummy! I did change things however- I leached the eggplant w salt for 30 min beforehand and sliced it very thin. (I will be peeling it if I make it again though as the peel is just in the way) I added some bocca crumbles and canned Italian tomatoes. I don't like mushrooms so I left them out. I seasoned it with italian seasoning and garlic powder and it is full of flavor! I think this would be fantastic with some ziti or penne pasta to complete it :)

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!