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Stuffed Eggplant Parmesan

Stuffed Eggplant Parmesan
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Ingredients

Directions

HEAT oven to 450ºF.

PLACE eggplant, cut sides down, on baking sheet sprayed with cooking spray. Bake 15 min. or until slightly softened; cool 5 min. Reduce oven temperature to 400ºF.

SCOOP out eggplant centers, leaving 1/4-inch-thick shells. Chop eggplant flesh; place in large skillet sprayed with cooking spray. Cook and stir 3 min. or until tender. Add cream cheese spread, spaghetti sauce and milk; cook and stir 2 min. or until heated through. Stir in rice and 2 Tbsp. Parmesan.

RETURN eggplant shells to prepared baking sheet; fill with rice mixture. Sprinkle with remaining Parmesan.

BAKE 20 min. or until heated through.