Cheesy Eggplant and Tomato Bake Recipe

Name: Cheesy Eggplant and Tomato Bake
Prep time: 20 min
Cook time: 1 h 10 min
Total time: 1 h 30 min
Yield: 6 servings. 1 piece (159 g) each
Ingredients: 3 L water; 1 Tbsp. salt; 1 large eggplant (1-1/2 lb./675 g), cut into 1/4-inch-thick slices; 3 tomatoes, cut into 1/4-inch-thick slices; 1 cup Classico Alfredo di Parma Four Cheese Alfredo Pasta Sauce, divided; 1/4 cup Kraft 100% Parmesan Grated Cheese; 1-1/2 cups Cracker Barrel Shredded Part Skim Mozzarella Cheese; 3 Tbsp. dry bread crumbs

Ingredients

3 L water
1 Tbsp. salt
1 large eggplant (1-1/2 lb./675 g), cut into 1/4-inch-thick slices
3 tomatoes, cut into 1/4-inch-thick slices
1 cup Classico Alfredo di Parma Four Cheese Alfredo Pasta Sauce, divided
1/4 cup Kraft 100% Parmesan Grated Cheese
1-1/2 cups Cracker Barrel Shredded Part Skim Mozzarella Cheese
3 Tbsp. dry bread crumbs

PREP TIME 20m	COOK TIME 1h10m	TOTAL TIME 1h30m
YIELD 6 servings. 1 piece (159 g) each

Instructions

Combine water and salt in large microwaveable bowl.
Add eggplant.
Microwave on HIGH 10 min.; drain.
Place eggplant slices in single layer on clean kitchen towel; cover with second towel.
Press top towel gently into eggplant slices to remove excess moisture.
Layer 1/3 each of the eggplant, tomatoes, pasta sauce and cheeses in 3-L casserole dish sprayed with cooking spray.
Repeat layers twice; sprinkle with bread crumbs.
Cover.
Bake 1 hour or until heated through, uncovering for the last 15 min.
Let stand 5 min. before serving.