Eggplant Parmagiana Casserole

1. 1

   Heat oven to 400F.

2. 2

   Combine cheeses.

3. 3

   Cut eggplant into 1/2-inch-thick slices; brush with dressing.

4. 4

   Layer half each of the eggplant and tomatoes in 3-qt.

5. 5

   casserole sprayed with cooking spray; top with 1/3 of the cheese mixture.

6. 6

   Repeat layers; cover.

7. 7

   (Repeat remaining cheese mixture for later use.)

8. 8

   Bake 35 min.

9. 9

   or until heated through.

10. 10

    Top with remaining cheese mixture.

11. 11

    Bake, uncovered, 5 min.

12. 12

    or until mozzarella is melted.

* Per serving · 4 servings · Values may vary.

No additional tips available.