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

  1. 1
    Heat oven to 375 degrees F.
  2. 2
    Place eggplant slices in single layer on parchment-covered baking sheet; brush both sides of each slice with dressing.
  3. 3
    Bake 25 min.
  4. 4
    Meanwhile, heat oil in medium saucepan on medium heat.
  5. 5
    Add garlic; cook and stir 1 min.
  6. 6
    Stir in tomatoes and sugar.
  7. 7
    Bring to boil; simmer on medium-low heat 20 min., stirring occasionally.
  8. 8
    Heat broiler.
  9. 9
    Top eggplant with tomato mixture and cheese.
  10. 10
    Broil, 6 inches from heat, 3 to 4 min.
  11. 11
    or until cheese is melted.
  12. 12
    Top with basil.

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