We've simplified a classic Italian recipe into an everyday-easy side dish. Served with hot cooked pasta and a tossed green salad, this cheesy baked eggplant makes a speedy weeknight supper.
What do I need ?
Original recipe yields 6 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.
2 medium eggplants (about 1 lb/500 g each)
1 jar (650 mL) Classico di Napoli Tomato & Basil Pasta Sauce
1 tsp. dried oregano leaves
1 cup grated Cracker Barrel Mozzarella Cheese
1/4 cup Kraft 100% Parmesan Grated Cheese
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How do I make it ?
CUT eggplants in half lengthwise and pierce skins. Microwave on HIGH power for 4 to 6 minutes. Cool slightly. Cut crosswise into 1/2-inch (1 cm) thick slices.
COMBINE pasta sauce and oregano and place a thin layer on bottom of medium baking dish. Cover with a layer of eggplant. Repeat layers ending with sauce. Sprinkle with cheese.
BAKE at 400°F (200°C) for 20 minutes.
Calories From Fat
% Daily Value
Total fat 9 g
Saturated fat 0 g
Total carbohydrate 25 g
Dietary fibre 0 g
Sugars 0 g
Protein 10 g
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.