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Eggplant Spaghetti with Fresh Mozzarella

Eggplant Spaghetti with Fresh Mozzarella recipe
photo by:kraft
A chunky vegetable sauce of eggplant, zucchini and plum tomatoes is tossed with spaghetti, mozzarella and fresh basil for a savory meatless meal.
time
prep:
15 min
total:
35 min
servings
total:
4 servings
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posted:
7/17/2012
I added more prefered seasonings, all kraft recipes need more I think..(I LOVE Kraft recipes) One step that should be added is salting and draining the eggplant. slice into circles, salt each circle, then in a strainer lay out a layer of eggplant, top with a paper towel, repeat..top with a plate, on top of the plate put canned goods, leave this for 30 minutes. It gets the h2o out of the eggplant, making it firm and taking away any spongy texture. Also adds more salt so adjust accordingly..
posted:
8/24/2011
Excellent!
posted:
6/22/2010
This was great! I didn't use the vinegar only because I didn't have any, I used some red wine instead. The tomatoes gave it a great flavor. This was a great meal. My husband loved it and he's picky!
posted:
3/31/2010
This has been a hit each time I've made it. I subsitute FETA cheese for the mozarella for a little more flavor & it turned out great. Kids eat it up & don't realize they're eating veggies. Very filling.
posted:
2/23/2010
Well, I loved it, needs some extra seasoning. All the veggies really filled me up and were very satisfying. My family, however, all but hated it. Very frustrating, but if I make it again, it will be easy to just make a smaller portion for myself.
posted:
1/14/2010
Yummy!!! I added mushrooms and a little more olive oil. It was very good. I would make it again and I think I would use Portobella mushrooms instead of eggplant. Oh and I can't cook and I did it! Easy!!
posted:
10/13/2009
Very tasty. I added mushrooms to it but I didn't use balsamic vinegar. Tip: leave the lid on, so the sauce won't dry. Great recipe.
posted:
9/11/2009
This was so good there was none left, the only thing I did was add a little more olive oil. It was a keeper I will make this often.
posted:
8/21/2009
This was pretty tasty. I did not have balsamic so I used red wine vinegar and it was too strong of a taste. I will make it again but use wine instead, perhaps a nice red wine or white wine and see what turns out better. I agree that the recipe was a little too dry so I added more red wine vinegar than I should, but I think wine will work nicely next time! My husband liked it too and is looking forward to the newer version.
posted:
8/13/2009
I made this recipe for my husband tonight and he absolutely LOVED it! I added some sliced squash as well as red, green, yellow, & orange bell peppers to the dish as well. I will definitely be making this again in the future.
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