STUFFED EGGPLANT RECIPE

Stuffed Eggplant Recipe image

Dress up your eggplant tonight with our Stuffed Eggplant Recipe. There are so many goodies packed into our Veggie and Cheese Stuffed Eggplant Recipes, that it can be pretty easy to lose count. Suffice to say veggies, cheese, pasta sauce and pancetta are all involved.

Provided by My Food and Family

Categories Home

Time 1h15m

Yield 6 servings

Number Of Ingredients 12

Ingredients

2 Tbsp. oil
1 large eggplant, cut lengthwise in half
1 small zucchini, chopped
1 cup tightly packed baby spinach leaves
3/4 cup (3/4 of 8-oz. tub) PHILADELPHIA Cream Cheese Spread
1/2 cup KRAFT Shredded Mozzarella Cheese
1/4 cup CLASSICO Tomato and Basil Pasta Sauce
2 Tbsp. milk
1 egg, beaten
1/2 tsp. garlic powder
6 Tbsp. KRAFT Shredded Parmesan Cheese
1/4 cup chopped pancetta

Steps:

Heat oil in large skillet on medium-high heat. Add eggplant, cut sides down; cook 5 min. Remove from skillet; cool slightly.
Heat oven to 375°F. Scoop flesh from eggplant halves, leaving 1/4-inch-thick shells. Chop half the eggplant flesh; refrigerate remaining eggplant flesh for another use.
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 cream cheese spread, mozzarella, pasta sauce, milk, egg and garlic powder; mix well.
Fill eggplant shells with zucchini mixture; sprinkle with Parmesan. Place on baking sheet; cover loosely with foil.
Bake 20 min. Meanwhile, cook pancetta in small skillet until crisp and golden brown, stirring occasionally; drain well.
Top eggplant with pancetta; bake, uncovered, 10 min.

Nutrition Facts : Calories 210, Fat 15 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 60 mg, Sodium 370 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 11 g