Eggplant Parmesan for Two? Why not? It's easier than you think—and quicker too—to prepare a scaled-down version of this classic casserole.
What do I need ?
Original recipe yields 2 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 small eggplant (1 lb./450 g), ends trimmed, peeled
1/2 tsp. dried oregano leaves
1/2 cup chopped onions
3/4 cup Classico di Napoli Tomato & Basil Pasta Sauce
2 cups tightly packed baby spinach leaves
1/2 cup Cracker Barrel Shredded Mozzarella Cheese
2 tsp. Kraft 100% Parmesan Grated Cheese
1 Tbsp. chopped fresh basil
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How do I make it ?
Heat oven to 375°F.
Cut eggplant crosswise into 8 slices; spray both sides of each slice with cooking spray. Sprinkle with oregano.
Heat large nonstick skillet on medium heat. Add eggplant; cook 3 to 4 min. on each side or until lightly browned on both sides. Transfer to plate; cover to keep warm.
Add onions to skillet; cook and stir on medium-low heat 3 min. Stir in pasta sauce; cook and stir 2 min. or until heated through. Add spinach; cook 1 min. or just until wilted, stirring frequently.
Place 4 eggplant slices in single layer in 8- or 9-inch square baking dish sprayed with cooking spray; cover with half the sauce. Repeat layers. Top with cheeses; cover.
Bake 20 min. or until heated through. Sprinkle with basil.
Kraft Kitchen Tips!
Serve with a mixed green salad tossed with your favourite Kraft Dressing.
Calories From Fat
% Daily Value
Total fat 8 g
Saturated fat 4.5 g
Cholesterol 15 mg
Sodium 540 mg
Total carbohydrate 23 g
Dietary fibre 9 g
Sugars 11 g
Protein 11 g
2 servings, 1/2 recipe (286 g) each
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.