Cheesy Baked Eggplant Parmesan

• 1 eggplant (1 lb./450 g), sliced
• 1/2 lb. (225 g) fresh mushrooms, sliced
• 1/3 cup Kraft 100% Parmesan Aged Grated Cheese
• 1-1/2 cups Touch of Philadelphia Shredded Creamy Mozza Cheese
• 1 jar (650 mL) Classico di Napoli Tomato & Basil Pasta Sauce
• 1/2 tsp. crushed red pepper

1. Heat oven to 400F.
2. Layer half each of the eggplant and mushrooms in 13x9-inch pan sprayed with cooking spray; top with layers of 1/3 each of the Parmesan and mozzarella.
3. Repeat layers.
4. Combine pasta sauce and crushed pepper; spread over cheese layer.
5. Cover.
6. Bake 35 min.
7. or until heated through.
8. Top with remaining cheeses; bake, uncovered, 5 min.
9. or until shredded cheese is melted.

eggplant, fresh mushrooms, cheese, philadelphia, pasta sauce, red pepper

Taken from www.kraftrecipes.com/recipes/cheesy-baked-eggplant-parmesan-185684.aspx (may not work)