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3 Cheese Eggplant Casserole

Name: 3 Cheese Eggplant Casserole
Prep time: 25 min
Total time: 45 min
Yield: 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

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.