Skillet-cook stuffed eggplant with cream cheese and Parmesan to make a creamy and delicious filling. You'll love this creamy Stuffed Eggplant Parmesan.
What You Need
Original recipe yields 8 servings
4 small eggplants (1-1/2 lb.), ends trimmed, cut lengthwise in half
1 tub (8 oz.) PHILADELPHIA Cream Cheese Spread
3/4 cup OLIVO by CLASSICO Traditional Pasta Sauce
2 Tbsp. milk
1/2 tsp. ground black pepper
2-2/3 cups cooked long-grain white rice
1/4 cup KRAFT Grated Parmesan Cheese, divided
Add To Shopping List
Let's Make It
Heat oven to 450ºF.
Place eggplant, cut sides down, on baking sheet sprayed with cooking spray. Bake 15 min. or until slightly softened; cool 5 min. Reduce oven temperature to 400ºF.
Scoop out eggplant centers, leaving 1/4-inch-thick shells. Chop eggplant flesh; place in large skillet sprayed with cooking spray. Cook and stir 3 min. or until tender. Add cream cheese spread, pasta sauce and milk; cook and stir 2 min. or until heated through. Stir in rice and 2 Tbsp. Parmesan.
Return eggplant shells to prepared baking sheet; fill with rice mixture. Sprinkle with remaining Parmesan.
Bake 20 min. or until heated through.
Serve this irresistible vegetable side dish along with your favorite grilled lean meat at your next get-together.
Prepare using cooked long-grain brown rice.
You will need to start with 1-1/3 cups uncooked long-grain white rice to get the 2-2/3 cups cooked rice required for this recipe.
If you can't find small eggplants, you can use 2 medium eggplants (1-1/2 lb.) instead. Prepare as directed, increasing the initial 15-min. baking time as necessary until eggplants are slightly softened. Continue as directed.
Calories From Fat
% Daily Value*
Total Fat 8g
Saturated Fat 5g
Trans Fat 0g
Total Carbohydrates 22g
Dietary Fibers 2g
* 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.