Eggplant Lasagna

By Susan52

Ingredients

• 1/4-cup olive oil
• 1-medium eggplant, peeled, cut into 1/4-inch cubes
• 1/2-cup chopped onion
• 2-cloves garlic, minced
• 1 -jar(26 oz.) spaghetti 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, drained

Preparation

Step 1

PREHEAT oven to 350°F. Heat oil in large nonstick skillet on medium heat. Add eggplant, onion and garlic. Cook 15 min. or until eggplant is very tender, stirring occasionally. Stir in spaghetti sauce; set aside. Mix ricotta cheese, 1 cup of the mozzarella cheese and 1/4 cup of the Parmesan cheese.

SPRAY 13x9-inch baking dish with cooking spray. Layer 3 lasagna noodles, 1/3 of the cheese mixture and 1/3 of the sauce in dish; repeat layers 2 times. Top with remaining 1 cup mozzarella cheese and remaining 1/4 cup Parmesan cheese.

BAKE 40 to 45 min. or until heated through. Let stand 10 min. before cutting to serve.