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Eggplant Parmagiana Casserole
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Eggplant Parmagiana Casserole

55 Min(s)
20 Min(s) Prep
35 Min(s) Cook
Repeating layers of eggplant, tomatoes and a blend of mozzarella and Parmesan make this tasty casserole a contender in the New Favorite Recipe category!
What You Need
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6 servings
Original recipe yields 6 servings
1 pkg. (7 oz.) KRAFT 2% Milk Shredded Mozzarella Cheese
1/3 cup KRAFT Grated Parmesan Cheese
1 eggplant (1 lb.), ends trimmed
1/2 cup KRAFT Lite Balsamic Parmesan Asiago Vinaigrette Dressing
1 can (28 oz.) crushed tomatoes
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Let's Make It
1
Heat oven to 400°F.
2
Combine cheeses. Cut eggplant into 1/2-inch-thick slices; brush with dressing.
3
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.)
4
Bake 35 min. or until heated through. Top with remaining cheese mixture. Bake, uncovered, 5 min. or until mozzarella is melted.
Kitchen Tips
Tip 1
Serving Suggestion
Serve with a mixed green salad tossed with your favorite KRAFT Lite Dressing.
Tip 2
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.
Nutrition
Calories
200
Calories From Fat
0
% Daily Value*
Total Fat 8g
10%
Saturated Fat 4.5g
23%
Trans Fat 0g
Cholesterol 20mg
7%
Sodium 940mg
41%
Total Carbohydrates 19g
7%
Dietary Fibers 5g
18%
Sugars 13g
26%
Protein 15g
30%
Vitamin A
15%
Vitamin C
10%
Calcium
60%
Iron
10%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
6 servings
* 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.
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