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Creamy Eggplant Parmesan Casserole

Prep Time
Total Time

6 servings

Turn one of our favorite Italian dishes into your new favorite casserole with our Eggplant Parmesan Casserole recipe. Buon appetito!

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Make It

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  • Heat oven to 400°F.
  • 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.
  • Bake 30 min. or until eggplant is tender and golden brown, turning after 15 min.
  • 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.
  • 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.
  • Bake 25 min. or until heated through. Sprinkle with remaining basil.

Special Equipment Needed

Serving Suggestion

Balance out your favorite dishes with smart sides, such as steamed vegetables or a crisp mixed green salad.


Substitute KRAFT Shredded Parmesan, Romano, and Asiago Cheeses for the KRAFT Shredded Parmesan Cheese.


  • 6 servings

Nutritional Information

Serving Size 6 servings
Calories 290
Total fat 18g
Saturated fat 11g
Cholesterol 60mg
Sodium 530mg
Carbohydrate 16g
Dietary fiber 4g
Sugars 7g
Protein 18g
% Daily Value
Vitamin A 25 %DV
Vitamin C 6 %DV
Calcium 50 %DV
Iron 4 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 2 out of 5 by from Bland I hate to be the lone negative review, but I made the recipe as directed and it was very bland. (My only change was to dice the tomatoes instead of slice them) I noticed there is no salt, black or red pepper in the recipe and I definitely felt the lack of flavor as a result. Also, while this is not a hard recipe to make, the fact that you have to bread and bake the eggplant first, then make the casserole makes it a work intensive meal. Not hard work, but it isn’t quick, there’s a lot to clean up, and the pay off just wasn’t worth it for me. I love eggplant and am always looking for keeper recipes. While this wasn’t horrible, I will not make it again.
Date published: 2018-08-18
Rated 5 out of 5 by from Creamy and Cheesy I made this exactly as written and absolutely loved it. 3 friends requested the recipe and also made it and raved. I love cheese and this was exactly what I had hoped for. Nice, different way to use up my eggplant. Making again this weekend.
Date published: 2018-08-24
Rated 4 out of 5 by from Cooking spray? I haven't tried it yet but am wondering why coat the eggplant slices with cooking spray instead of egg?
Date published: 2018-03-07
Rated 4 out of 5 by from Question Does anyone one know if you can freeze the left overs?
Date published: 2018-08-17
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