Combine bread crumbs, cheeses and seasoning. Cut vegetables into 1/4-inch-thick slices.
Pour half the tomato sauce into 13x9-inch baking dish; cover with layers of half each of the vegetables and cheese mixture. Top with remaining sauce and vegetables. Drizzle with oil; cover.
Bake 30 min.
Top with remaining cheese mixture; bake, uncovered, 15 min. or until vegetables are tender and topping is golden brown.
We really love this recipe which was originally developed using our recently discontinued FRESH TAKE Cheese Bread Crumb Mix. We revised it to use KRAFT Shredded and Seasoned Grated Parmesan Cheeses and panko bread crumbs. Give it a try!
Best of Season
When buying eggplant, look for one that is firm to the touch.
Calories From Fat
% Daily Value*
Total Fat 8g
Saturated Fat 3.5g
Trans Fat 0g
Total Carbohydrates 18g
Dietary Fibers 4g
* Percent Daily Values are based on a 2,000 calorie diet.
6 servings, 1 cup each
* 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.