Creamy Eggplant Parmesan Casserole

By garry53

Ingredients

• 1/2 cup panko bread crumbs
• 1 cup KRAFT Shredded Parmesan Cheese, divided
• 1 eggplant (1-1/2 lb.), cut into 1/4-inch-thick slices
• 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese
• 3/4 cup milk
• 3 cloves garlic, minced
• 6 Tbsp. chopped fresh basil, divided
• 16 KRAFT Slim Cut Mozzarella Cheese Slices
• 1 large tomato, thinly sliced

Details

Cooking time 55mins
Adapted from kraftrecipes.com

Preparation

Step 1

Heat oven to 400°F.


Cover 2 baking sheets with parchment. Combine bread crumbs and 1/4 cup Parmesan in shallow dish. Reserve 2 Tbsp. crumb mixture for later use. Spray both sides of 1 eggplant slice with cooking spray; dip in remaining bread crumb mixture, turning to evenly coat both sides of eggplant slice. Place on prepared baking sheet. Repeat with remaining eggplant slices.


Bake 30 min. or until eggplant is tender and golden brown, turning after 15 min.


Meanwhile, microwave cream cheese in medium microwaveable bowl on HIGH 40 sec. Gradually whisk in milk until blended. Stir in garlic and 1/4 cup basil.


Spread 1/4 cup cream cheese sauce onto bottom of 9-inch pie plate sprayed with cooking spray. Top with layers of 1/3 of the eggplant, 4 cheese slices, 1/4 cup of the remaining Parmesan and 1/3 cup of the remaining cream cheese sauce; repeat layers twice. Top with tomatoes, remaining cheese slices and reserved crumb mixture.


Bake 25 min. or until heated through. Sprinkle with remaining basil.