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Eggplant Parmesan with Pasta
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Eggplant Parmesan with Pasta

40 Min(s)
10 Min(s) Prep
30 Min(s) Cook
What You Need
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1 serving
Original recipe yields 1 serving
3/4 fresh eggplant, sliced very thinly, leaving peel on
1/2 tsp. dried oregano leaves
1/2 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
1-1/2 oz. spaghetti, uncooked
8 fl oz (1 cup) drinking water
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Let's Make It
1
Preheat oven to 425°F. Lightly coat 9" x 12" baking pan with cooking spray.
2
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.
3
Cook pasta per package instructions. Serve eggplant parmesan over pasta.
4
Serve meal with a glass of water.
Nutrition
Calories
570
Calories From Fat
0
% Daily Value*
Total Fat 17g
22%
Saturated Fat 7g
35%
Trans Fat 0g
Cholesterol 25mg
8%
Sodium 530mg
23%
Total Carbohydrates 82g
30%
Dietary Fibers 23g
82%
Sugars 29g
58%
Protein 31g
62%
Vitamin A
30%
Vitamin C
50%
Calcium
70%
Iron
30%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
1
* 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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