Brush both sides of eggplant slices with 2 Tbsp. oil; place in single layer on rimmed baking sheet. Broil, 4 inches from heat, 5 to 7 min. on each side or until tender.
Meanwhile, cook and stir onions and garlic in remaining oil in large skillet on medium heat 5 min. or until soft. Stir in next 5 ingredients; cook 3 min. or until heated through, stirring occasionally.
Arrange eggplant in single layer on bottom of 13x9-inch baking dish sprayed with cooking spray; top with crumbles mixture.
Melt butter in medium saucepan. Add flour; cook and stir on medium heat until mixture begins to bubble. Stir in milk and pepper. Gradually stir in eggs; cook and stir until sauce thickens. Stir in cheese; pour over ingredients in baking dish.
Bake 40 to 45 min. or until lightly browned.
Serve with fresh fruit and a quick bagged salad tossed with your favorite KRAFT Lite Dressing.
Substitute 1/2 cup cholesterol-free egg product for the beaten eggs.
Add 2 Tbsp. chopped fresh parsley with the crumbles.
Calories From Fat
% Daily Value*
Total Fat 12g
Saturated Fat 5g
Trans Fat 0g
Total Carbohydrates 13g
Dietary Fibers 4g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.