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Stuffed Eggplant with Parmesan-Pancetta Topping
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Stuffed Eggplant with Parmesan-Pancetta Topping

1 Hour
30 Min Prep
1 Hr Cook
Skillet-browned pancetta and Parmesan are the crowning glory to this glorious stuffed baked eggplant.
What You Need
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6 servings
Original recipe yields 6 servings
2 Tbsp. oil
1 eggplant, cut lengthwise in half
3/4 cup (3/4 of 8-oz. tub) PHILADELPHIA Cream Cheese Spread
2 Tbsp. milk
1 tsp. dried Italian seasoning
1 small zucchini, chopped
1 cup tightly packed baby spinach leaves
1/2 cup KRAFT Shredded Italian* Low-Moisture Mozzarella-Parmesan Cheese Blend
1/4 cup CLASSICO Tomato and Basil Pasta Sauce
1 egg, beaten
6 Tbsp. KRAFT Shredded Parmesan Cheese
1/4 cup chopped pancetta
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* Made with quality cheeses crafted in the USA.
Let's Make It
1
Heat oil in large skillet on medium-high heat. Add eggplant, cut sides down; cook 5 min. Remove from skillet; cool slightly.
2
Heat oven to 375ºF. Scoop flesh from eggplant halves, leaving 1/4-inch-thick shells. Chop half the eggplant flesh; refrigerate remaining eggplant flesh for another use.
3
Mix cream cheese spread, milk and Italian seasoning until blended; set aside. 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 half the cream cheese mixture, mozzarella, pasta sauce and egg; mix well.
4
Spread heaping tablespoon of the remaining cream cheese mixture onto bottom of each eggplant shell. Cover with zucchini mixture; sprinkle with Parmesan. Place on baking sheet; cover loosely with foil.
5
Bake 20 min. Meanwhile, cook pancetta in small skillet until crisp and golden brown, stirring occasionally; drain well.
6
Top eggplant with pancetta; bake, uncovered, 10 min.
Kitchen Tips
Serving Suggestion
Serve with a mixed green salad and your favorite fresh fruit to round out the meal.
Nutrition
Calories
240
Calories From Fat
0
% Daily Value*
Total Fat 19g
24%
Saturated Fat 9g
45%
Trans Fat 0g
Cholesterol 70mg
23%
Sodium 460mg
20%
Total Carbohydrates 7g
3%
Dietary Fibers 2g
7%
Sugars 3g
6%
Protein 9g
18%
Vitamin A
25%
Vitamin C
6%
Calcium
20%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
6 servings
* 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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