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3 Cheese Eggplant Casserole

3 Cheese Eggplant Casserole
  • Prep 25 min
  • Total 45 min
  • Ingredients 13
  • Servings 8
Ericka Sanchez

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

  • 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.

  • Try adding different vegetables to the mixture for variety.

No nutrition information available for this recipe

  • Ericka Sanchez
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