3 Cheese Eggplant Casserole

Ericka Sanchez MORE + LESS -

eggplant, cut into 1/2 inch slices

1/2

cup extra virgin olive oil, separated

yellow onion, chopped

garlic cloves, minced

1/2

cup sun-dried tomatoes, chopped

large Mexican zucchini, chopped

tomatoes, cut into wedges

cups marinara sauce

cup goat cheese

cup shredded mozzarella cheese

fresh basil leaves, chopped

2/3

cup cotija cheese, crumbled

1/2

cup Progresso™ panko bread crumbs

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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.