Zucchini & Parmesan-Stuffed Eggplant - Kraft Recipes Top
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Zucchini & Parmesan-Stuffed Eggplant

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Total Time

6 servings

It might be easier to tell you what's not in this stuffed eggplant rather than what is! So far, there's zucchini, red sauce, pancetta, Parmesan….

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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 230
Total fat 19g
Saturated fat 9g
Cholesterol 70mg
Sodium 460mg
Carbohydrate 7g
Dietary fiber 2g
Sugars 3g
Protein 10g
% 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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