These cute little pizzas are a delicious meatless option!
What do I need ?
Original recipe yields 6 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
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
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How do I make it ?
Heat oven to 375ºF.
Place eggplant slices in single layer on parchment-covered baking sheet; brush both sides of each slice with dressing. Bake 25 min.
Meanwhile, heat oil in medium saucepan on medium heat. Add garlic; cook and stir 1 min. Stir in tomatoes and sugar. Bring to boil; simmer on medium-low heat 20 min., stirring occasionally.
Heat broiler. Top eggplant with tomato mixture and cheese. Broil, 6 inches from heat, 3 to 4 min. or until cheese is melted. Top with basil.
Kraft Kitchen Tips!
Prepare using Cracker Barrel Shredded Mozzarella Cheese.
Calories From Fat
% Daily Value
Fat 5 g
Saturated fat 2 g
Cholesterol 5 mg
Sodium 190 mg
Carbohydrate 17 g
Fibre 5 g
Sugars 10 g
Protein 6 g
6 servings, 1/6 recipe (183 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.