Looking for a cheesy baked entrée that is sure to please? Our Cheesy Baked Eggplant Parmesan recipe might be what you've been searching for. Layer tender eggplant with pasta sauce, Parmesan, mozzarella and fresh mushrooms, and in just 15 minutes, this Italian classic is ready to bake.
What do I need ?
Original recipe yields 6 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 eggplant (1 lb./450 g), sliced
1/2 lb. (225 g) fresh mushrooms, sliced
1/3 cup KRAFT 100% Parmesan Aged Grated Cheese
1-1/2 cups Touch of Philadelphia Shredded Creamy Mozza Cheese
1 jar (650 mL) Classico di Napoli Tomato & Basil Pasta Sauce
1/2 tsp. crushed red pepper
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How do I make it ?
Heat oven to 400°F.
Layer half each of the eggplant and mushrooms in 13x9-inch pan sprayed with cooking spray; top with layers of 1/3 each of the Parmesan and mozzarella. Repeat layers.
Combine pasta sauce and crushed pepper; spread over cheese layer. Cover.
Bake 35 min. or until heated through. Top with remaining cheeses; bake, uncovered, 5 min. or until shredded cheese is melted.
Kraft Kitchen Tips!
Serve with a mixed green salad tossed with your favourite Kraft Dressing.
Calories From Fat
% Daily Value
Total fat 9 g
Saturated fat 5 g
Cholesterol 25 mg
Sodium 600 mg
Total carbohydrate 17 g
Dietary fibre 4 g
Sugars 9 g
Protein 11 g
6 servings, 1/6 recipe (261 g) 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.