Stuffed Eggplant Parmesan

1. 1

   Heat oven to 450 degrees F.

2. 2

   Spray cut sides of eggplant with cooking spray; place, cut sides down, on parchment-covered baking sheet.

3. 3

   Bake 17 to 20 min.

4. 4

   or until slightly softened; cool 5 min.

5. 5

   Reduce oven temperature to 400 degrees F.

6. 6

   Scoop out eggplant centres, leaving 1/4-inch-thick shells.

7. 7

   Chop eggplant flesh; set aside.

8. 8

   Return eggplant shells, cut sides up, to baking sheet.

9. 9

   Mix cream cheese product and milk until blended.

10. 10

    Add chopped eggplant to large skillet sprayed with cooking spray on medium heat; cook and stir 3 min.

11. 11

    or until tender.

12. 12

    Add cream cheese mixture, pasta sauce and pepper; cook and stir 2 min.

13. 13

    or until heated through.

14. 14

    Stir in rice and 2 Tbsp.

15. 15

    Parmesan.

16. 16

    Spoon into eggplant shells; sprinkle with remaining Parmesan.

17. 17

    Bake 20 min.

18. 18

    or until heated through.

* Per serving · 4 servings · Values may vary.

No additional tips available.