Even people who don't think they like eggplant tend to like it this way—broiled until browned and then baked with tomatoes, marinara sauce and mozzarella.
What You Need
Original recipe yields 6 servings
1 large eggplant (1-1/4 lb.), peeled, cut into 1/4-inch-thick slices
1/2 cup KRAFT Fat Free Zesty Italian Dressing
2 tomatoes, thinly sliced
1 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
1 cup CLASSICO Tomato and Basil Pasta Sauce
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Let's Make It
Brush both sides of eggplant with dressing; place on baking sheet. Broil, 4 inches from heat, 8 min. on each side or until lightly browned on both sides.
Heat oven to 350°F. Place eggplant in single layer in 13x9-inch baking dish sprayed with cooking spray; top with remaining ingredients.
Bake 30 min. or until heated through.
Sprinkle with 1 Tbsp. chopped fresh basil before serving.
How to Purchase Eggplant
Eggplants with fewer seeds have the best flavor since they tend to be less bitter tasting. When purchasing, chose small- or medium-sized eggplants since large overmature eggplants are more likely to contain more seeds. Avoid eggplants that are too soft.
Calories From Fat
% Daily Value*
Total Fat 4.5g
Saturated Fat 2.5g
Trans Fat 0g
Total Carbohydrates 12g
Dietary Fibers 4g
* 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.