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One small eggplant will yield about 3 cups (1/2-inch) pieces.
Store whole eggplant in refrigerator in resealable plastic bag or wrapped in plastic wrap up to 5 days.
* 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.
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..