Crispy Parmesan Ratatouille

Ingredients

• 8 oz tomato sauce canned
• 1 small eggplant 
• 1 Tbsp olive oil 
• 1  onion 
• 0.5 cup panko bread crumbs 
• 0.3 cup seasoned parmesan cheese classic italian grated kraft
• 0.8 cup parmesan cheese shredded kraft
• 2 large tomatoes 
• 1  baby squash yellow
• 1  zucchini 

Equipment

• oven
• baking pan

Directions

1. Heat oven to 375F.
2. Combine bread crumbs and cheeses.
3. Cut vegetables into 1/4-inch-thick slices.
4. Pour half the tomato sauce into 13x9-inch baking dish; cover with layers of half each of the vegetables and cheese mixture. Top with remaining sauce and vegetables.
5. Drizzle with oil; cover.
6. Bake 30 min.
7. Top with remaining cheese mixture; bake, uncovered, 15 min. or until vegetables are tender and topping is golden brown.