Eggplant Parmigiana Casserole

• 2 cups Touch of Philadelphia Shredded Creamy Mozza Cheese
• 1/3 cup Kraft 100% Parmesan Grated Cheese
• 1 eggplant (1 lb./450 g), ends trimmed
• 1/2 cup Kraft Extra Virgin Olive Oil Aged Balsamic Vinaigrette Dressing
• 1 can (28 fl oz/796 mL) 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-L casserole dish sprayed with cooking spray; top with 1/3 of the cheese mixture.
5. Repeat layers; cover.
6. (Reserve remaining cheese mixture for later use.)
7. Bake 35 min.
8. or until heated through.
9. Top with remaining cheese mixture.
10. Bake, uncovered, 5 min.
11. or until shredded cheese is melted.

philadelphia, cheese, eggplant, olive oil, tomatoes

Taken from www.kraftrecipes.com/recipes/eggplant-parmigiana-casserole-172235.aspx (may not work)