Comida Kraft
Recipe Box

Stuffed Eggplant Parmesan

Prep Time
Total Time

8 servings

Skillet-cook scooped-out eggplant with cream cheese and Parmesan to make a creamy and delicious filling for these baked eggplants.

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What You Need

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Make It

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  • Heat oven to 450ºF.
  • Place eggplant, cut sides down, on baking sheet sprayed with cooking spray. Bake 15 min. or until slightly softened; cool 5 min. Reduce oven temperature to 400ºF.
  • Scoop out eggplant centers, leaving 1/4-inch-thick shells. Chop eggplant flesh; place in large skillet sprayed with cooking spray. Cook and stir 3 min. or until tender. Add cream cheese spread, pasta sauce and milk; cook and stir 2 min. or until heated through. Stir in rice and 2 Tbsp. Parmesan.
  • Return eggplant shells to prepared baking sheet; fill with rice mixture. Sprinkle with remaining Parmesan.
  • Bake 20 min. or until heated through.

Serving Suggestion

Serve this irresistible vegetable side dish along with your favorite grilled lean meat at your next get-together.


Prepare using cooked long-grain brown rice.


If you can't find small eggplants, you can use 2 medium eggplants (1-1/2 lb.) instead. Prepare as directed, increasing the initial 15-min. baking time as necessary until eggplants are slightly softened. Continue as directed.


  • 8 servings

Nutritional Information

Serving Size 8 servings
Calories 190
Total fat 9g
Saturated fat 5g
Cholesterol 25mg
Sodium 280mg
Carbohydrate 23g
Dietary fiber 3g
Sugars 4g
Protein 5g
% Daily Value
Vitamin A 10 %DV
Vitamin C 0 %DV
Calcium 10 %DV
Iron 6 %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.

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