STUFFED EGGPLANT WITH PARMESAN-PANCETTA TOPPING

Stuffed Eggplant with Parmesan-Pancetta Topping image

Skillet-browned pancetta and Parmesan are the crowning glory to this glorious stuffed baked eggplant.

Provided by My Food and Family

Categories Home

Time 1h

Yield 6 servings

Number Of Ingredients 12

Ingredients

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

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 375ºF. Scoop flesh from eggplant halves, leaving 1/4-inch-thick shells. Chop half the eggplant flesh; refrigerate remaining eggplant flesh for another use.
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.
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.
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 240, Fat 19 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 70 mg, Sodium 460 mg, Carbohydrate 7 g, Fiber 2 g, Sugar 3 g, Protein 9 g