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Stuffed Eggplant Parmesan
Stuffed Eggplant Parmesan

Stuffed Eggplant Parmesan

1 Review(s)
Cook Minutes 1 Hr 5 Min
Prep : 25 Min Cook: 40 Min
Small eggplants get stuffed with a cheesy rice mixture in this oven-baked side dish. Delicious as is, this recipe can reinvent itself by simply experimenting with different pasta sauces and using flavoured PHILADELPHIA Cream Cheese Products.
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8 Servings
Original recipe yields 8 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.
4 small eggplants (1-1/2 lb./675 g), ends trimmed, cut lengthwise in half
1 cup Philadelphia Cream Cheese Product
2 Tbsp. milk
3/4 cup Classico di Napoli Tomato & Basil Pasta Sauce
1/4 tsp. ground black pepper
2-2/3 cups cooked long-grain white rice
1/4 cup Kraft 100% Parmesan Grated Cheese, divided
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Step 1
Heat oven to 450ºF.
Step 2
Spray cut sides of eggplant with cooking spray; place, cut sides down, on parchment-covered baking sheet. Bake 17 to 20 min. or until slightly softened; cool 5 min. Reduce oven temperature to 400ºF.
Step 3
Scoop out eggplant centres, leaving 1/4-inch-thick shells. Chop eggplant flesh; set aside. Return eggplant shells, cut sides up, to baking sheet. Mix cream cheese product and milk until blended.
Step 4
Add chopped eggplant to large skillet sprayed with cooking spray on medium heat; cook and stir 3 min. or until tender. Add cream cheese mixture, pasta sauce and pepper; cook and stir 2 min. or until heated through. Stir in rice and 2 Tbsp. Parmesan. Spoon into eggplant shells; sprinkle with remaining Parmesan.
Step 5
Bake 20 min. or until heated through.
Kraft Kitchen Tips!
Prepare using cooked long-grain brown rice.
You will need to start with 1-1/3 cups uncooked long-grain white rice to get the 2-2/3 cups cooked rice measure needed to prepare this recipe.
Serving Suggestion
Serve this vegetable side dish with grilled lean chicken or beef.
Calories From Fat
% Daily Value
Fat 11 g
Saturated fat 6 g
30 %
Cholesterol 35 mg
Sodium 270 mg
11 %
Carbohydrate 26 g
Fibre 3 g
Sugars 7 g
Protein 7 g
Vitamin A
15 %
Vitamin C
6 %
15 %
4 %
8 servings, 1 stuffed eggplant shell (148 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.
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