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3 Cheese Eggplant Casserole
3 cheese eggplant casserole
Side
Southern
0 Ratings
0 Comments
Prep
25
min
Total
45
min
Ingredients
13
Servings
8
Ericka Sanchez
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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
Directions
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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.
Expert Tips
Try adding different vegetables to the mixture for variety.
Nutrition Information
No nutrition information available for this recipe
More About This Recipe
Ericka Sanchez
© 2019 ®/TM General Mills All Rights Reserved
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