Cheesy Beef & Eggplant Lasagna

• 1 large eggplant (1-1/2 lb.), peeled, cut into 1/2-inch cubes
• 1 lb. extra-lean ground beef
• 1 onion, chopped
• 1 clove garlic, minced
• 2 cups CLASSICO FAMILY FAVORITES Traditional Pasta Sauce
• 1 tub (8 oz.) PHILADELPHIA Chive & Onion Cream Cheese Spread
• 3 Tbsp. milk
• 15 oven-ready lasagna noodles
• 1 pkg. (8 oz.) KRAFT Shredded Italian* Five Cheese Blend
• 1/4 cup KRAFT Grated Parmesan Cheese

1. Heat oven to 400 degrees F.
2. Microwave eggplant in large microwaveable bowl on HIGH 6 to 7 min.
3. or until tender.
4. Meanwhile, brown meat with onions and garlic in large skillet sprayed with cooking spray on medium heat.
5. Add pasta sauce, cream cheese spread, milk and eggplant; mix well.
6. Cook and stir 2 to 3 min.
7. or until heated through.
8. Remove from heat.
9. Spread about 1-1/2 cups sauce onto bottom of 13x9-inch baking dish sprayed with cooking spray; cover with 5 noodles.
10. Repeat layers twice.
11. Top with remaining sauce, shredded cheese and Parmesan.
12. Cover.
13. Bake 1 hour, uncovering for the last 15 min.
14. Let stand 10 min.
15. before serving.

eggplant, extralean ground beef, onion, clove garlic, pasta sauce, philadelphia, milk, lasagna noodles, italian, parmesan cheese

Taken from www.kraftrecipes.com/recipes/cheesy-beef-eggplant-lasagna-160488.aspx (may not work)