Eggplant Parmesan for Two? Why not? It's easier than you think—and quicker too—to prepare a scaled-down version of this classic casserole.
What You Need
Original recipe yields 2 servings
1 small eggplant (1 lb.), ends trimmed, peeled
1/2 tsp. dried oregano leaves
1/2 cup chopped onion s
3/4 cup CLASSICO Tomato and Basil Pasta Sauce
2 cups tightly packed baby spinach leaves
1/2 cup KRAFT 2% Milk Shredded Mozzarella Cheese
2 tsp. KRAFT Grated Parmesan Cheese
1 Tbsp. chopped fresh basil
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Let's Make It
Heat oven to 375°F.
Cut eggplant crosswise into 8 slices; spray both sides of each slice with cooking spray. Sprinkle with oregano. Heat large nonstick skillet on medium heat. Add eggplant; cook 3 to 4 min. on each side or until lightly browned on both sides. Transfer to plate; cover to keep warm.
Add onions to skillet; cook and stir on medium-low heat 3 min. Stir in pasta sauce; cook and stir 2 min. or until heated through. Add spinach; cook 1 min. or just until wilted, stirring frequently.
Arrange 4 eggplant slices in 8- or 9-inch square baking dish; cover with half the sauce. Repeat layers. Top with cheeses; cover.
Bake 20 min. or until heated through. Sprinkle with basil.
Serve with a mixed green salad tossed with your favorite KRAFT Light Dressing.
Prepare using pasta sauce.
Calories From Fat
% Daily Value*
Total Fat 7g
Saturated Fat 3g
Trans Fat 0g
Total Carbohydrates 26g
Dietary Fibers 11g
* 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.