Some will be so drawn to the crispy Parmesan topping that they may not even care what's in the ratatouille. They'll end up liking that a lot, too.
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 small eggplant
2 large tomatoes
1 each green and yellow zucchini
3/4 cup Kraft 100% Parmesan Shredded Cheese
1/4 cup Kraft 100% Parmesan Grated Cheese
1/2 cup panko bread crumbs
1 cup canned tomato sauce
1 Tbsp. olive oil
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How do I make it ?
Heat oven to 375°F.
Cut vegetables into 1/4-inch-thick slices. Combine cheeses and bread crumbs.
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.
Kraft Kitchen Tips!
Best of Season
When buying eggplant, look for one that is firm to the touch.
Calories From Fat
% Daily Value
Fat 8 g
Saturated fat 3.5 g
Cholesterol 15 mg
Sodium 530 mg
Carbohydrate 22 g
Fibre 6 g
Sugars 8 g
Protein 10 g
6 servings, 1 cup (250 mL) 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.