Eggplant Lasagna

• 1/4 cup olive oil
• 1 eggplant, peeled, chopped
• 1/2 cup chopped onions
• 2 cloves garlic, minced
• 1 jar (24 oz.) CLASSICO FAMILY FAVORITES Traditional Pasta Sauce
• 3 cups POLLY-O Original Ricotta Cheese
• 1 pkg. (8 oz.) POLLY-O Whole Milk Mozzarella Cheese, shredded, divided
• 1/2 cup KRAFT Grated Parmesan Cheese, divided
• 9 lasagna noodles, cooked

1. Heat oven to 350F.
2. Heat oil in large nonstick skillet on medium heat.
3. Add eggplant, onions and garlic; cook 15 min.
4. or until eggplant is very tender, stirring occasionally.
5. Remove from heat.
6. Stir in pasta sauce.
7. Mix ricotta, 1 cup mozzarella and 1/4 cup Parmesan until blended.
8. Layer 1/3 each of the noodles, cheese mixture and sauce in 13x9-inch baking dish sprayed with cooking spray; repeat layers twice.
9. Top with remaining mozzarella and Parmesan.
10. Bake 40 to 45 min.
11. or until heated through.
12. Let stand 10 min.
13. before cutting to serve.

olive oil, eggplant, onions, garlic, pasta sauce, pollyo original ricotta cheese, milk, parmesan cheese, lasagna noodles

Taken from www.kraftrecipes.com/recipes/-11050.aspx (may not work)