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Sherry's Crispy Eggplant Pizzas

Kraft Memeber Recipe
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Makes: 8 servings Total Time: 30 min
Category: Pizza Sub Category: Pizza

what you need
  • 1 pkg. (16 oz.) frozen breaded eggplant cutlets
  • 1-1/2 cups fresh basil, divided
  • 1 cup Alfredo pasta sauce
  • 4 (7") pocketless pita breads (I use whole wheat, but you can use white)
  • 3 sliced medium tomatoes
  • 8 oz. Kraft reduced-fat shredded mozzarella cheese
  • 1/4 tsp. each salt and pepper
make it
Preheat oven to 425°F. Cook eggplant cutlets according to directions, cut in half or quarter if large. Chop 1/2 cup basil, stir into Alfredo sauce.

Spread sauce over pita bread, almost to the edge. Divide the eggplant, tomatoes and cheese among pitas, overlapping slightly. Sprinkle with salt & pepper.

Spray a large baking pan with cooking spray. Place pitas on pan and bake until hot & cheese is melted, 10-15 min. Top with remaining basil.
These are so yummy and they're so easy to make. It makes a nice quick lunch or dinner.
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