Eggplant Parmigiana Casserole

60 6 servings, 1/6 recipe (221 g) each
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6 servings, 1/6 recipe (221 g) each

Repeating layers of eggplant, tomatoes and a blend of cheeses make this tasty casserole a contender in the New Favourite Recipe category!

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What You Need

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Make It

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  • Heat oven to 400°F.
  • Combine cheeses. Cut eggplant into 1/2-inch-thick slices; brush with dressing.
  • 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. Repeat layers; cover. (Reserve remaining cheese mixture for later use.)
  • Bake 35 min. or until heated through. Top with remaining cheese mixture. 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 (221 g) each

Nutritional Information

Serving Size 6 servings, 1/6 recipe (221 g) each
Calories 230
% Daily Value
Total fat 13g
Saturated fat 6g
Cholesterol 30mg
Sodium 680mg
Carbohydrate 18g
Dietary fibre 5g
Sugars 4g
Protein 12g
Vitamin A 20 %DV
Vitamin C 25 %DV
Calcium 30 %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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