Eggplant Parmigiana 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-L casserole dish sprayed with cooking spray; top with 1/3 of the cheese mixture.

5. 5

   Repeat layers; cover.

6. 6

   (Reserve remaining cheese mixture for later use.)

7. 7

   Bake 35 min.

8. 8

   or until heated through.

9. 9

   Top with remaining cheese mixture.

10. 10

    Bake, uncovered, 5 min.

11. 11

    or until shredded cheese is melted.

* Per serving · 4 servings · Values may vary.

No additional tips available.