Creamy Eggplant Parmesan Casserole

6 Servings


1 HR 15 MIN


15-30 mins


55 MIN




1/2 cup

panko bread crumbs

1 cup

Shredded Parmesan Cheese, divided


eggplant (1-1/2 lb.), cut into 1/4-inch-thick slices

4 oz

(1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese

3/4 cup


3 cloves

garlic, minced

6 tbsp

chopped fresh basil, divided


Slim Cut Mozzarella Cheese Slices

1 large

tomato, thinly sliced


Step 1

Heat oven to 400°F.

Step 2

Cover 2 baking sheets with parchment. Combine bread crumbs and 1/4 cup Parmesan in shallow dish. Reserve 2 Tbsp. crumb mixture for later use. Spray both sides of 1 eggplant slice with cooking spray; dip in remaining bread crumb mixture, turning to evenly coat both sides of eggplant slice. Place on prepared baking sheet. Repeat with remaining eggplant slices.

Step 3

Bake 30 min. or until eggplant is tender and golden brown, turning after 15 min.

Step 4

Meanwhile, microwave cream cheese in medium microwaveable bowl on HIGH 40 sec. Gradually whisk in milk until blended. Stir in garlic and 1/4 cup basil.

Step 5

Spread 1/4 cup cream cheese sauce onto bottom of 9-inch pie plate sprayed with cooking spray. Top with layers of 1/3 of the eggplant, 4 cheese slices, 1/4 cup of the remaining Parmesan and 1/3 cup of the remaining cream cheese sauce; repeat layers twice. Top with tomatoes, remaining cheese slices and reserved crumb mixture.

Step 6

Bake 25 min. or until heated through. Sprinkle with remaining basil.