Stuffed Eggplant with Parmesan-Pancetta Topping - Kraft Recipes Top

Stuffed Eggplant with Parmesan-Pancetta Topping

Prep Time
Total Time

6 servings

Skillet-browned pancetta and Parmesan are the crowning glory to this glorious stuffed baked eggplant.

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What You Need

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Make It

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  • Heat oil in large skillet on medium-high heat. Add eggplant, cut sides down; cook 5 min. Remove from skillet; cool slightly.
  • Heat oven to 375ºF. Scoop flesh from eggplant halves, leaving 1/4-inch-thick shells. Chop half the eggplant flesh; refrigerate remaining eggplant flesh for another use.
  • Mix cream cheese spread, milk and Italian seasoning until blended; set aside. Add zucchini to same skillet; cook 5 min., stirring frequently. Stir in chopped eggplant and spinach; cook and stir 2 min. or just until spinach is wilted. Transfer to large bowl. Add half the cream cheese mixture, mozzarella, pasta sauce and egg; mix well.
  • Spread heaping tablespoon of the remaining cream cheese mixture onto bottom of each eggplant shell. Cover with zucchini mixture; sprinkle with Parmesan. Place on baking sheet; cover loosely with foil.
  • Bake 20 min. Meanwhile, cook pancetta in small skillet until crisp and golden brown, stirring occasionally; drain well.
  • Top eggplant with pancetta; bake, uncovered, 10 min.

Special Equipment Needed

* Made with quality cheeses crafted in the USA.

Serving Suggestion

Serve with a mixed green salad and your favorite fresh fruit to round out the meal.


  • 6 servings

Nutritional Information

Serving Size 6 servings
Calories 240
Total fat 19g
Saturated fat 9g
Cholesterol 70mg
Sodium 460mg
Carbohydrate 7g
Dietary fiber 2g
Sugars 3g
Protein 9g
% Daily Value
Vitamin A 25 %DV
Vitamin C 6 %DV
Calcium 20 %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.

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