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Eggplant Parmigiana Casserole

Eggplant Parmigiana 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!
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6 servings
Original recipe yields 6 servings
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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.
Nutrition
Calories
220
Calories From Fat
0
% Daily Value*
Total Fat 10g
13%
Saturated Fat 5g
25%
Trans Fat 0g
Cholesterol 25mg
8%
Sodium 730mg
32%
Total Carbohydrates 19g
7%
Dietary Fiber 6g
21%
Sugars 10g
20%
Protein 15g
30%
Vitamin A
6%
Vitamin C
15%
Calcium
30%
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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