What You Need
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 (14.5 oz.) no-salt-added diced tomatoes, undrained
2 Tbsp. KRAFT Reduced Fat Parmesan Style Grated Topping
1/2 cup KRAFT 2% Milk Shredded Mozzarella Cheese
Make It
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 crisp-tender and lightly browned.
ADD tomatoes; cook 15 min., stirring occasionally. Spoon into casserole; top with grated topping and mozzarella.
BAKE 15 min. or until mozzarella is melted and vegetable mixture is heated through.
COOK and stir first 5 ingredients in large skillet on medium-high heat 6 to 8 min. or until vegetables are crisp-tender and lightly browned.
ADD tomatoes; cook 15 min., stirring occasionally. Spoon into casserole; top with grated topping and mozzarella.
BAKE 15 min. or until mozzarella is melted and vegetable mixture is heated through.
Kitchens Tips
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 grated topping and mozzarella. Bake as directed. (No need to transfer to a separate baking dish before baking, leaving you with one less dish to wash!)
Substitute
Prepare using no-salt-added stewed tomatoes.
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