Tender eggplant slices are layered in a hollowed-out Italian bread loaf with spaghetti sauce, mozzarella and Parmesan to make these cheesy appetizer bites.
What You Need
Original recipe yields 24 servings
1 eggplant (1 lb.), cut lengthwise into 1/4-inch-thick slices
1/4 cup KRAFT Zesty Italian Dressing
1 Italian bread loaf (8 oz.), split lengthwise
1 cup OLIVO by CLASSICO Traditional Pasta Sauce
1 cup KRAFT Shredded Mozzarella Cheese
2 Tbsp. KRAFT Grated Parmesan Cheese
1/4 cup chopped fresh basil
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Let's Make It
Cut each eggplant slice into thirds; place in single layer on rimmed baking sheet. Brush evenly with 2 Tbsp. dressing. Broil, 6 inches from heat, 6 to 8 min. or until eggplant is tender, turning after 4 min. and brushing with remaining dressing.
Remove centers from bread halves, leaving 1-inch-thick shells. (Discard removed bread or reserve for another use.) Fill bread shells with eggplant; top with pasta sauce and cheeses. Place on baking sheet.
Broil 1 to 2 min. or until mozzarella is melted; sprinkle with basil.
Sprinkle with additional Parmesan before serving.
This is a great way to use fresh tomatoes which are plentiful and delicious in the summer. Just substitute 1 cup chopped fresh tomatoes for the pasta sauce in these delicious appetizers.
Calories From Fat
% Daily Value*
Total Fat 2g
Saturated Fat 1g
Trans Fat 0g
Total Carbohydrates 4g
Dietary Fibers 1g
* 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.