Cheesy Baked Eggplant Parmesan

50 6 servings, 1/6 recipe (261 g) each
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6 servings, 1/6 recipe (261 g) each

Looking for a cheesy baked entrée that is sure to please? Our Cheesy Baked Eggplant Parmesan recipe might be what you've been searching for. Layer tender eggplant with pasta sauce, Parmesan, mozzarella and fresh mushrooms, and in just 15 minutes, this Italian classic is ready to bake.

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What You Need

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Make It

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  • 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.
  • Combine pasta sauce and crushed pepper; spread over cheese layer. Cover.
  • Bake 35 min. or until heated through. Top with remaining cheeses; bake, uncovered, 5 min. or until shredded cheese is melted.

Serving Suggestion

Serve with a mixed green salad tossed with your favourite Kraft Dressing.


  • 6 servings, 1/6 recipe (261 g) each

Nutritional Information

Serving Size 6 servings, 1/6 recipe (261 g) each
Calories 190
% Daily Value
Total fat 9g
Saturated fat 5g
Cholesterol 25mg
Sodium 600mg
Carbohydrate 17g
Dietary fibre 4g
Sugars 9g
Protein 11g
Vitamin A 15 %DV
Vitamin C 15 %DV
Calcium 25 %DV
Iron 15 %DV

* 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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