EGGPLANT PARMIGIANA CASSEROLE

Eggplant Parmigiana Casserole image

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

Provided by My Food and Family

Categories Home

Time 55m

Yield 6 servings

Number Of Ingredients 5

Ingredients

1 pkg. (8 oz.) KRAFT 2% Milk Shredded Mozzarella Cheese
1/3 cup KRAFT Grated Parmesan Cheese
1 eggplant (1 lb.), ends trimmed
1/2 cup KRAFT Classic Balsamic Vinaigrette Dressing made with Extra Virgin Olive Oil
1 can (28 oz.) crushed tomatoes

Steps:

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.

Nutrition Facts : Calories 220, Fat 10 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 25 mg, Sodium 730 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 15 g