Eggplant Pizzas

• 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

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

eggplant, italian dressing, olive oil, garlic, salt, sugar, cheese, fresh basil

Taken from www.kraftrecipes.com/recipes/eggplant-pizzas-159390.aspx (may not work)