Eggplant Parmagiana Casserole

• 1 pkg. (7 oz.) KRAFT 2% Milk Shredded Mozzarella Cheese
• 1/3 cup KRAFT Grated Parmesan Cheese
• 1 eggplant (1 lb.), ends trimmed
• 1/2 cup KRAFT Lite Balsamic Parmesan Asiago Vinaigrette Dressing
• 1 can (28 oz.) crushed tomatoes

1. Heat oven to 400F.
2. Combine cheeses.
3. Cut eggplant into 1/2-inch-thick slices; brush with dressing.
4. Layer half each of the eggplant and tomatoes in 3-qt.
5. casserole sprayed with cooking spray; top with 1/3 of the cheese mixture.
6. Repeat layers; cover.
7. (Repeat remaining cheese mixture for later use.)
8. Bake 35 min.
9. or until heated through.
10. Top with remaining cheese mixture.
11. Bake, uncovered, 5 min.
12. or until mozzarella is melted.

milk, parmesan cheese, eggplant, tomatoes

Taken from www.kraftrecipes.com/recipes/eggplant-parmagiana-casserole-171334.aspx (may not work)