We support you, just not your browser.

Your browser hasn’t been updated in a while. For a better experience, we recommend upgrading to the latest version of IE, Google Chrome, Firefox, or Safari.

Ver en Español
  • Facebook
    0
  • Pinterest
    0
  • Save
    1
  • WhatsApp
  • Print
    2

3 Cheese Eggplant Casserole

  • Prep 25 min
  • Total 45 min
  • Ingredients 13
  • Servings 8

Ingredients

1
eggplant, cut into 1/2 inch slices
1/2
cup extra virgin olive oil, separated
1
yellow onion, chopped
2
garlic cloves, minced
1/2
cup sun-dried tomatoes, chopped
2
large Mexican zucchini, chopped
2
tomatoes, cut into wedges
2
cups marinara sauce
1
cup goat cheese
1
cup shredded mozzarella cheese
6
fresh basil leaves, chopped
2/3
cup cotija cheese, crumbled
1/2
cup Progresso™ panko bread crumbs

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
% Daily Value
% Daily Value*:
Exchanges:
Free
*Percent Daily Values are based on a 2,000 calorie diet.
No nutrition information available for this recipe

Expert Tips

Try adding different vegetables to the mixture for variety.

Ericka Sanchez

Directions

  • 1 Preheat oven to 325°F.
  • 2 Brush eggplant slices with oil and place in a 9x13 baking dish. Bake for 20 minutes. Remove from oven but leave oven on.
  • 3 In a medium skillet, heat 2 tablespoons of olive oil over medium heat. Add onion, garlic, sun-dried tomatoes and zucchini and cook for 3-5 minutes.
  • 4 Layer tomato wedges over eggplant and add a layer of zucchini mixture over tomatoes. Add a third layer of marinara sauce over zucchini mixture.
  • 5 In a small bowl, mix goat cheese with mozzarella cheese. Layer cheese mixture over marinara sauce and sprinkle with basil, cotija cheese and panko crumbs.
  • 6 Baked uncovered for 30 minutes. Serve hot.

Ericka Sanchez

Rate and Comment

Ericka Sanchez