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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!