• Eggplant Spaghetti with Fresh Mozzarella

Eggplant Spaghetti with Fresh Mozzarella

4.3
(33) 28 Reviews
Prep Time
40
min.
Total Time
40
min.
Servings

4 servings

A chunky vegetable sauce of eggplant, zucchini and plum tomatoes is tossed with spaghetti, mozzarella and fresh basil for a savory meatless meal.

Read MoreRead Less

What You Need

Showing deals in Magnolia, MN 56158
Show Deals
Change Zip
Select All
Add To Shopping List

Make It

Tap or click steps to mark as complete

  • Cook spaghetti as directed on package, omitting salt.
  • Meanwhile, heat oil in large skillet on medium heat. Add eggplant, onions and garlic; cook and stir 10 min. Stir in tomatoes, zucchini, vinegar and pepper; cook 10 min. or until vegetables are tender and sauce is thickened, stirring occasionally.
  • Drain spaghetti; place in large bowl. Add sauce, cheese and basil; mix lightly.

Note

One small eggplant will yield about 3 cups (1/2-inch) pieces.

Storage Know-How

Store whole eggplant in refrigerator in resealable plastic bag or wrapped in plastic wrap up to 5 days.

Servings

  • 4 servings

Nutritional Information

Serving Size 4 servings
AMOUNT PER SERVING
Calories 580
% Daily Value
Total fat 30g
Saturated fat 11g
Cholesterol 40mg
Sodium 720mg
Carbohydrate 56g
Dietary fiber 6g
Sugars 10g
Protein 23g
   
Vitamin A 30 %DV
Vitamin C 20 %DV
Calcium 25 %DV
Iron 15 %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

Rate this Recipe

Leave a Review

  • Buddha227 | Sat, Nov 2 2013 12:37 PM

  • Liss76 | Mon, Aug 27 2012 7:41 PM

  • dfenton281981 | Tue, Jul 17 2012 12:15 PM

    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..

K:5 v0:50323