Eggplant "Pizzas"
8 ingredients
12 steps
Ingredients
- 1 large eggplant (1-1/2 lb./675 g), cut into 3/4-inch-thick slices
- 3 Tbsp. Kraft Extra Virgin Olive Oil Tuscan Italian Dressing
- 2 tsp. olive oil
- 3 cloves garlic, minced
- 1 can (28 fl oz/798 mL) no-salt-added diced tomatoes, undrained
- 1 Tbsp. sugar
- 3/4 cup Cracker Barrel Shredded Light 4 Cheese Italiano Cheese
- 1/4 cup thinly sliced fresh basil
Directions
-
1Heat oven to 375 degrees F.
-
2Place eggplant slices in single layer on parchment-covered baking sheet; brush both sides of each slice with dressing.
-
3Bake 25 min.
-
4Meanwhile, heat oil in medium saucepan on medium heat.
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5Add garlic; cook and stir 1 min.
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6Stir in tomatoes and sugar.
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7Bring to boil; simmer on medium-low heat 20 min., stirring occasionally.
-
8Heat broiler.
-
9Top eggplant with tomato mixture and cheese.
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10Broil, 6 inches from heat, 3 to 4 min.
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11or until cheese is melted.
-
12Top with basil.
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