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  • Eggplant Spaghetti with Fresh Mozzarella

Eggplant Spaghetti with Fresh Mozzarella

Eggplant Spaghetti with Fresh Mozzarella is rated 4.357142857142857 out of 5 by 28.
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.

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What You Need

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Make It

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  • 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
Total fat 30g
Saturated fat 11g
Cholesterol 40mg
Sodium 720mg
Carbohydrate 56g
Dietary fiber 6g
Sugars 10g
Protein 23g
% Daily Value
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

Rated 5 out of 5 by from Eggplant Spaghetti with Fresh Mozzarella -- that says it all. Eggplant Spaghetti with Fresh Mozzarella -- that says it all. Not only did I find this recipe easty to make, but it has a delicious tast. More important to me, however, is that I can use the fresh vegetables that are in season. I belong to a farm group that delivers fresh vegetables to me weekly. Having a number of fresh eggplants, tomatoes and zucchini delivered just recently, gave me a headstart on choosing this fabulous recipe. I always look for recipes that enable me to use the fresh vegetable in season, and Kraft recipes always fill this bill..
Date published: 2002-10-22
Rated 5 out of 5 by from I added more prefered seasonings, all kraft recipes need more I think..(I LOVE Kraft recipes) One... 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..
Date published: 2012-07-17
Rated 4 out of 5 by from This was pretty tasty. 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.
Date published: 2009-08-21
Rated 1 out of 5 by from I don't know if I did something wrong in this recipe, but I am normally a good cook. I don't know if I did something wrong in this recipe, but I am normally a good cook. This dish was quite bland...actually, my husband and I decided this was a "not to make again" recipe. With all the other rave reviews, I was quite surprised not to like it. If I did try it again, I would definately add some more flavor or spice to it...and maybe a little cubed chicken.
Date published: 2006-06-05
Rated 2 out of 5 by from The ingredients themselves in the recipe were really good. The ingredients themselves in the recipe were really good. My family really did not care much for this recipe. We all agreed that it was the balsamic vinegar. We never had it before and it just wasn't our cup of tea. I think that if I made this again we would leave out the balsamic vinegar and just add some tomato sauce instead.
Date published: 2007-11-10
Rated 4 out of 5 by from I couldn't find zucchini, eggplant and tomato sauce / pasta recipe when I wanted to make it the... I couldn't find zucchini, eggplant and tomato sauce / pasta recipe when I wanted to make it the other night, so got on line hoping to find it. I couldn't find it, but found this one, so I tried it. It was tasty - my husband said this was better than the recipe I lost!
Date published: 2007-09-11
Rated 5 out of 5 by from I was very surprised by how filling this meal was. I was very surprised by how filling this meal was. It was very flavorful with all the different veggies. I added a little extra balsamic vinegar because I didn't feel it covered everything well enough. This was definite hit in my house and will make it again!
Date published: 2009-03-29
Rated 5 out of 5 by from excellant recipe.....everyone loved it only thing I would do different next time is put a little... excellant recipe.....everyone loved it only thing I would do different next time is put a little crushed red pepper for a little spiciness. I added black olives and used canned italian tomatoes w/basil with great results........will make this again soon.
Date published: 2003-01-06
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