Cheesy Baked Eggplant - Kraft Recipes Top
Comida Kraft
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Cheesy Baked Eggplant

Prep Time
Total Time

6 servings

Even people who don't think they like eggplant tend to like it this way—broiled until browned and then baked with tomatoes, marinara sauce and mozzarella.

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What You Need

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Make It

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  • Heat broiler.
  • Brush both sides of eggplant with dressing; place on baking sheet. Broil, 4 inches from heat, 8 min. on each side or until lightly browned on both sides.
  • Heat oven to 350°F. Place eggplant in single layer in 13x9-inch baking dish sprayed with cooking spray; top with remaining ingredients.
  • Bake 30 min. or until heated through.

Special Equipment Needed

Special Extra

Sprinkle with 1 Tbsp. chopped fresh basil before serving.

How to Purchase Eggplant

Eggplants with fewer seeds have the best flavor since they tend to be less bitter tasting. When purchasing, chose small- or medium-sized eggplants since large overmature eggplants are more likely to contain more seeds. Avoid eggplants that are too soft.


  • 6 servings

Healthy Living

Diabetes Center

  • Carb Choices: 1 Carb Choice

Diet Exchange

  • 1/2 Starch
  • 1 Vegetable
  • 1 Meat (L)

Nutrition Bonus

This versatile side dish is a good source of calcium, thanks to the cheese.

Nutritional Information

Serving Size 6 servings
Calories 110
Total fat 4.5g
Saturated fat 2.5g
Cholesterol 10mg
Sodium 630mg
Carbohydrate 12g
Dietary fiber 4g
Sugars 8g
Protein 6g
% Daily Value
Vitamin A 15 %DV
Vitamin C 8 %DV
Calcium 15 %DV
Iron 4 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from Easy & Delicious This is one of the BEST recipes that I have made (over and over). It is super easy & super delicious. The best part is that there is no frying involved. I actually make it easier on myself by lining a baking pan with foil, and continue using instead of transferring the eggplant to a different baking pan to bake - less cleanup!
Date published: 2018-08-31
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