Eggplants get stuffed with a cheesy vegetable mixture in this BBQ side dish. Delicious as is, this recipe can reinvent itself by simply experimenting with different pasta sauces and using different flavour cheeses.
What do I need ?
Original recipe yields 4 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 large eggplant (1-1/2 lb.)
3 Tbsp. Kraft Zesty Italian Dressing
1 onion, chopped
3/4 cup Classico Bruschetta di Napoli Tomato Basil
1/2 cup Cracker Barrel Shredded Part Skim Mozzarella Cheese
1/4 cup dry bread crumbs
1/4 cup Kraft 100% Parmesan Grated Cheese
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How do I make it ?
Heat barbecue to medium heat.
Cut eggplant lengthwise in half. Scoop out centres, leaving 1/4-inch-thick shells. Chop removed eggplant flesh.
Heat dressing in large skillet on medium heat. Add onions, bruschetta and chopped eggplant flesh; cook and stir 3 min. or until onions are crisp-tender. Add mozzarella and bread crumbs; cook and stir 2 min.
Place 1 eggplant half on centre of each of 2 large sheets heavy-duty foil; fill with chopped eggplant mixture. Wrap with foil to make 2 packets.
Grill, top sides up, 20 min. or until eggplant shells are tender, carefully opening packets and sprinkling with Parmesan after 15 min. Remove from barbecue. Cut lengthwise in half to serve.
Kraft Kitchen Tips!
Serve this delicious vegetable side dish with grilled lean chicken or beef.
Calories From Fat
% Daily Value
Fat 10 g
Saturated fat 3 g
Cholesterol 10 mg
Sodium 480 mg
Carbohydrate 21 g
Fibre 5 g
Sugars 8 g
Protein 0 g
4 servings, 1/4 recipe (247 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.