1/3 fresh eggplant, sliced very thinly, leaving peel on
1/4 tsp. dried oregano leaves
1/4 tsp. dried basil leaves
1/2 cup reduced sodium spaghetti sauce
2 Tbsp. KRAFT Grated Parmesan Cheese
1/4 cup KRAFT 2% Milk Shredded Mozzarella Cheese
1 oz. spaghetti, uncooked
8 fl oz (1 cup) drinking water
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Let's Make It
Preheat oven to 425°F. Lightly coat 9" x 12" baking pan with cooking spray.
Arrange eggplant slices in pan; layer sliced mushrooms on top. Sprinkle with oregano and basil; cover with pasta sauce. Cover tightly and bake 30 min. Uncover; sprinkle with parmesan and then mozzarella; bake uncovered 5 min., or until cheese bubbles.
Cook pasta per package instructions. Serve eggplant parmesan over pasta.
Serve meal with a glass of water.
Calories From Fat
% Daily Value*
Total Fat 16g
Saturated Fat 6g
Trans Fat 0g
Total Carbohydrates 55g
Dietary Fibers 13g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.