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Eggplant Parmesan
Eggplant Parmesan

Eggplant Parmesan

8 Review(s)
Cook Minutes 50 Min
Prep : 10 Min Cook: 40 Min
Layer eggplant, fresh mushrooms, cheese and sauce and in just 10 minutes, this Italian classic is ready to bake!
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8 Servings
Servings
Original recipe yields 8 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. sliced fresh mushrooms
1/2 cup Kraft 100% Parmesan Grated Cheese
1-1/2 cups Cracker Barrel Shredded Mozzarella Cheese
2 cups Classico di Napoli Tomato & Basil Pasta Sauce
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How do I make it ?
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Step 1
Heat oven to 400°F.
Step 2
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.
Step 3
Top with pasta sauce; cover.
Step 4
Bake 40 min. Sprinkle with remaining cheeses; bake, uncovered, 5 min. or until mozzarella is melted.
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Serving Suggestion
Serve with a mixed green salad tossed with your favourite Kraft Dressing.
NutritionTitleCont_Left-Bracket
Nutrition
Calories
140
Calories From Fat
0
% Daily Value
Total fat 7 g
11 %
Saturated fat 4 g
20 %
Cholesterol 15 mg
Sodium 540 mg
23 %
Total carbohydrate 13 g
4 %
Dietary fibre 4 g
16 %
Sugars 7 g
Protein 8 g
Vitamin A
8 %
Vitamin C
10 %
Calcium
20 %
Iron
6 %
Servings
8 servings, 1/8 recipe (186 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.
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