Mini Eggplant Pizzas

• 2 Japanese eggplants, each cut crosswise into 12 slices
• 1/4 cup Kraft Extra Virgin Olive Oil Italian Pesto Parmesan Dressing
• 1/2 cup pizza sauce
• 24 pepperoni slices
• 3/4 cup Cracker Barrel Shredded 3 Cheese Pizza Cheese

1. Heat oven to 425 degrees F.
2. Toss eggplant with dressing; place in single layer on parchment-covered baking sheet.
3. Bake 12 min.
4. Top with sauce and pepperoni.
5. Bake 5 min.
6. Sprinkle with cheese; bake 3 min.
7. or until melted.

japanese eggplants, olive oil, pizza sauce, pepperoni, cheese

Taken from www.kraftrecipes.com/recipes/mini-eggplant-pizzas-180857.aspx (may not work)