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  1. Creamy Eggplant Parmesan Casserole

Creamy Eggplant Parmesan Casserole

01:15:00 8 servings, 1 piece (113 g) each
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8 servings, 1 piece (113 g) each

Looking for a cheesy baked casserole that makes the most out of summer produce? Our Creamy Eggplant Parmesan Casserole might just be the recipe you have been searching for!

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Make It

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  • Heat oven to 400°F.
  • Cover 2 baking sheets with parchment. Combine bread crumbs and 1/4 cup Parmesan in shallow dish. Reserve 2 Tbsp. crumb mixture for later use. Spray both sides of 1 eggplant slice with cooking spray; dip in remaining bread crumb mixture, turning to evenly coat both sides of eggplant slice with crumb mixture. Place on prepared baking sheet. Repeat with remaining eggplant slices.
  • Bake 30 min. or until eggplant is tender and golden brown, turning after 15 min.
  • Meanwhile, microwave cream cheese in medium microwaveable bowl on HIGH 40 sec. Gradually whisk in milk until blended. Stir in garlic and 1/4 cup (4 Tbsp.) basil.
  • Spread 1/4 cup cream cheese sauce onto bottom of 9-inch pie plate sprayed with cooking spray. Top with layers of 1/3 of the eggplant, 4 mozzarella pieces, 1/4 cup of the remaining Parmesan and 1/3 cup of the remaining cream cheese sauce; repeat layers twice. Top with tomatoes, remaining mozzarella and reserved crumb mixture.
  • Bake 25 min. or until heated through. Sprinkle with remaining basil.

Serving Suggestion

Serve with hot steamed vegetables, or a crisp mixed green salad tossed with your favourite Kraft Dressing.


  • 8 servings, 1 piece (113 g) each

Nutritional Information

Serving Size 8 servings, 1 piece (113 g) each
Calories 240
% Daily Value
Total fat 14g
Saturated fat 9g
Cholesterol 50mg
Sodium 620mg
Carbohydrate 14g
Dietary fibre 3g
Sugars 5g
Protein 12g
Vitamin A 15 %DV
Vitamin C 10 %DV
Calcium 30 %DV
Iron 4 %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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