Cheesy Zucchini & Spinach-Stuffed Eggplant

• 2 Tbsp. oil
• 1 large eggplant, cut lengthwise in half Safeway 1 ea For $1.28 thru 02/09
• 1 tub (8 oz.) PHILADELPHIA Cream Cheese Spread
• 2 Tbsp. CLASSICO Traditional Basil Pesto Sauce and Spread
• 1 cup zucchini, chopped
• 1 cup tightly packed baby spinach leaves
• 1/2 cup KRAFT Shredded Four Cheese
• 1/4 cup CLASSICO Tomato and Basil Pasta Sauce
• 1 egg, beaten Safeway 1 ea For $1.28 thru 02/09
• 6 Tbsp. KRAFT Shredded Parmesan Cheese
• 1/4 cup chopped pancetta

1. Heat oil in large skillet on medium-high heat.
2. Add eggplant halves, cut sides down; cook 5 min.
3. Remove from skillet; cool slightly.
4. Heat oven to 375 degrees F. Scoop flesh from eggplant halves, leaving 1/4-inch-thick shells.
5. Chop half the eggplant flesh; refrigerate remaining eggplant flesh for another use.
6. Mix cream cheese spread and pesto until blended; set aside.
7. Add zucchini to same skillet; cook 5 min., stirring frequently.
8. Stir in chopped eggplant and spinach; cook and stir 2 min.
9. or just until spinach is wilted.
10. Transfer to large bowl.
11. Add half the cream cheese mixture, mozzarella, pasta sauce and egg; mix well.
12. Spread heaping tablespoon of the remaining cream cheese mixture onto bottom of each eggplant shell.
13. Cover with zucchini mixture; sprinkle with Parmesan.
14. Place on baking sheet; cover loosely with foil.
15. Bake 20 min.
16. Meanwhile, cook pancetta in small skillet until crisp and golden brown, stirring occasionally; drain well.
17. Top eggplant with pancetta; bake, uncovered, 10 min.

oil, eggplant, philadelphia cream cheese, zucchini, tightly packed baby spinach leaves, four cheese, tomato, egg, parmesan cheese, pancetta

Taken from www.kraftrecipes.com/recipes/cheesy-zucchini-spinach-stuffed-eggplant-161903.aspx (may not work)