Stuffed Eggplant Parmesan

1. 1

   Heat oven to 450 degrees F.

2. 2

   Place eggplant, cut sides down, on baking sheet sprayed with cooking spray.

3. 3

   Bake 15 min.

4. 4

   or until slightly softened; cool 5 min.

5. 5

   Reduce oven temperature to 400 degrees F.

6. 6

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

7. 7

   Chop eggplant flesh; place in large skillet sprayed with cooking spray.

8. 8

   Cook and stir 3 min.

9. 9

   or until tender.

10. 10

    Add cream cheese spread, pasta sauce and milk; cook and stir 2 min.

11. 11

    or until heated through.

12. 12

    Stir in rice and 2 Tbsp.

13. 13

    Parmesan.

14. 14

    Return eggplant shells to prepared baking sheet; fill with rice mixture.

15. 15

    Sprinkle with remaining Parmesan.

16. 16

    Bake 20 min.

17. 17

    or until heated through.

* Per serving · 4 servings · Values may vary.

No additional tips available.