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.
Calories From Fat
% Daily Value*
Total Fat 12g
Saturated Fat 4.5g
Trans Fat 0g
Total Carbohydrates 20g
Dietary Fiber 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.