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Categories:Viewed: 15 - Published at: 9 years ago
Ingredients
- 3 tomatoes
- 2 eggplants (2 lb.), cut into 1/2-inch-thick slices
- 1 large onion, cut into 1/2-inch-thick slices
- 1-1/2 cups KRAFT Shredded Mozzarella Cheese
- 1/2 cup KRAFT Balsamic Vinaigrette Dressing
- 4 cloves garlic
- 3 Tbsp. KRAFT Shredded Parmesan Cheese
- 1/4 cup seasoned croutons, crushed
Method
- Heat greased grill to medium heat.
- Grill vegetables 10 to 15 min.
- or until tender, turning after 8 min.
- and topping eggplant with mozzarella for the last minute.
- Transfer eggplant to platter; cover to keep warm.
- Place tomatoes and onions in food processor.
- Add dressing and garlic; process until smooth.
- Drizzle sauce over eggplant; top with Parmesan and crushed croutons.
