If you're lucky enough to have tomatoes and eggplants on hand—fire up the grill! How else can you make this amazing Grilled Eggplant Parmesan Pomodoro?
What You Need
Original recipe yields 6 servings
2 eggplant s (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
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Let's Make It
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.
Garnish with fresh basil leaves before serving.
How to Purchase Eggplant
Eggplants with fewer seeds have the best flavor since they tend to be less bitter tasting. When purchasing, chose small- or medium-sized eggplants since large overmature eggplants are more likely to contain more seeds. Avoid eggplants that are too soft.
An open bag of KRAFT Shredded Cheese can be tightly sealed and stored in the freezer for use in cooking. You don't have to thaw the cheese, simply add the frozen cheese to your dish and cook as directed.
Calories From Fat
% Daily Value*
Total Fat 12g
Saturated Fat 4.5g
Trans Fat 0g
Total Carbohydrates 20g
Dietary Fibers 6g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.