- This topic has 1 reply, 1 voice, and was last updated September 10, 2009 at 4:07 pm by .
- September 10, 2009 at 4:07 pm #276198
Makes: 8 servings, about 1 cup each
1 eggplant, cut into bite-size pieces
1 onion, cut into 1/2-inch-thick slices
1 red pepper, cut into 1/2-inch-thick slices
1 zucchini, cut into 1/2-inch-thick slices
1/4 cup KRAFT Sun-Dried Tomato Dressing
1 can (16 oz.) low-sodium diced or stewed tomatoes, undrained
2 Tbsp. KRAFT Reduced Fat Parmesan Style Grated Topping
1/2 cup KRAFT 2% Milk Shredded Mozzarella Cheese
HEAT oven to 350°F.
COOK and stir first 5 ingredients in large skillet on medium-high heat 6 to 8 min. or until vegetables are tender and lightly browned.
ADD tomatoes; cook 15 min., stirring occasionally. Spoon into baking dish. Top with grated topping and mozzarella.
BAKE 15 min. or until mozzarella is melted and vegetable mixture is heated through.
Best of Season: When buying eggplant, look for one that is firm to the touch.
Easy Cleanup: Cook vegetable mixture in large skillet as directed, using an ovenproof skillet. Top with the grated topping and mozzarella, then bake as directed. No need to transfer to a separate baking dish before baking, leaving you with one less dish to wash!
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