This traditional Italian casserole is layered with eggplant, tomatoes and a creamy cheese filling for irresistible results. Our take on the classic Italian baked casserole is sure to become a new family favourite.
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.
3 L water
1 Tbsp. salt
1 large eggplant (1-1/2 lb./675 g), cut into 1/4-inch-thick slices
3 tomatoes, cut into 1/4-inch-thick slices
1 cup Classico Alfredo di Parma Four Cheese Alfredo Pasta Sauce, divided
1/4 cup Kraft 100% Parmesan Grated Cheese
1-1/2 cups Cracker Barrel Shredded Part Skim Mozzarella Cheese
3 Tbsp. dry bread crumbs
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How do I make it ?
Heat oven to 350ºF.
Combine water and salt in large microwaveable bowl. Add eggplant. Microwave on HIGH 10 min.; drain.
Place eggplant slices in single layer on clean kitchen towel; cover with second towel. Press top towel gently into eggplant slices to remove excess moisture.
Layer 1/3 each of the eggplant, tomatoes, pasta sauce and cheeses in 3-L casserole dish sprayed with cooking spray. Repeat layers twice; sprinkle with bread crumbs. Cover.
Bake 1 hour or until heated through, uncovering for the last 15 min. Let stand 5 min. before serving.
Kraft Kitchen Tips!
Serve with crusty bread, and a mixed green salad tossed with your favourite Kraft Dressing.
Garnish with fresh basil leaves before serving.
Calories From Fat
% Daily Value
Fat 4.5 g
Saturated fat 2.5 g
Cholesterol 25 mg
Sodium 540 mg
Carbohydrate 15 g
Fibre 4 g
Sugars 6 g
Protein 5 g
6 servings. 1 piece (159 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.