Stuffed Eggplant Recipe - Kraft Recipes Top
Comida Kraft
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Stuffed Eggplant Recipe

Prep Time
Total Time

6 servings

Dress up your eggplant tonight with our Stuffed Eggplant Recipe. There are so many goodies packed into our Veggie and Cheese Stuffed Eggplant Recipes, that it can be pretty easy to lose count. Suffice to say veggies, cheese, pasta sauce and pancetta are all involved.

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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 375°F. Scoop flesh from eggplant halves, leaving 1/4-inch-thick shells. Chop half the eggplant flesh; refrigerate remaining eggplant flesh for another use.
  • 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 cream cheese spread, mozzarella, pasta sauce, milk, egg and garlic powder; mix well.
  • Fill eggplant shells 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

Serving Suggestion

Serve with a mixed green salad tossed with your favorite KRAFT Lite Dressing.


  • 6 servings

Nutritional Information

Serving Size 6 servings
Calories 210
Total fat 15g
Saturated fat 5g
Cholesterol 60mg
Sodium 370mg
Carbohydrate 8g
Dietary fiber 2g
Sugars 4g
Protein 11g
% Daily Value
Vitamin A 40 %DV
Vitamin C 8 %DV
Calcium 15 %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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