Prep
15-30 mins
Cook
55 MIN
Calories
310
Ingredients
1/2 cup
panko bread crumbs
1 cup
Shredded Parmesan Cheese, divided
1
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
milk
3 cloves
garlic, minced
6 tbsp
chopped fresh basil, divided
16
Slim Cut Mozzarella Cheese Slices
1 large
tomato, thinly sliced
Instructions
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.