Eggplant Parmesan

By davethibodeaux

Ingredients

• 1 eggplant (1 lb.), sliced
• 1/2 lb. sliced fresh mushrooms
• 1/2 cup KRAFT Grated Parmesan Cheese
• 1-1/2 cups KRAFT 2% Milk Shredded Mozzarella Cheese
• 1 jar (24 oz.) spaghetti sauce

Preparation

Step 1

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.

TOP with spaghetti sauce; cover.

BAKE 35 min. Remove foil. Sprinkle casserole with remaining cheeses.

Bake, uncovered, 5 min. or until mozzarella is melted.

Kraft Kitchens Tips
Serving Suggestion
Serve with a mixed green salad tossed with your favorite KRAFT Dressing.