Boat Surprise - Kraft Recipes Top
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Boat Surprise

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  • Preheat oven 375 degrees F. Cut eggplant in half length wise and scoop out middle - careful not to rip skins. Set skins aside. Chop eggplant middle, onion, pepper, and mushrooms into bite size pieces. Chop garlic.
  • Heat olive oil in large skillet. Add vegetables and seasonings to pan and cook. Cook all vegetables for 15-20 min until soft - adding olive oil as needed.
  • Combine prepared Kraft Stuffing and vegetable mix. Drizzle olive oil on inside of eggplant skins and stuff with stuffing and vegetable mix. Sprinkle with Kraft Parmesan Cheese as desired. Bake for 20 min.

Special Equipment Needed


I thought you could try Kraft Italian Dressing (low fat even, to keep it healthy) to cook the vegetables in. Then maybe I would use the Kraft Cornbread Stuffing because the vegetable would be zesty and this would balance it out. I even eat the skins of the eggplant - I think that is why you need the olive oil/dressing on it to keep it moist and to cook the remainder eggplant on the skin. I tried to keep it healthier but you could use Kraft Cheeses to top it off too. Yummy!

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