Use vegetable peeler to peel eggplant into 1-1/2-inch-wide lengthwise strips, leaving about 1/2-inch-wide unpeeled space between each peeled strip. Cut eggplant crosswise into 8 slices.
Reserve 1 Tbsp. vinaigrette for later use; brush both sides of eggplant evenly with remaining vinaigrette.
Grill 8 min.; turn. Top with pizza sauce and cheese. Grill 5 to 6 min. or until cheese is melted.
Transfer eggplant to plate; top with basil. Drizzle with reserved dressing.
Prepare using 1 pkg. (8 oz.) KRAFT Shredded Italian* Five Cheese Blend with a TOUCH OF PHILADELPHIA.
You can instead prepare this delicious recipe using your grill pan on top of the stove. For best results, keep the pan covered while cooking the eggplant.
The entire eggplant is not peeled since some of the peel needs to remain to hold the eggplant together as it cooks on the grill.
This delicious vegetable-based pizza is a good source of calcium from the mozzarella cheese.
Calories From Fat
% Daily Value*
Total Fat 4g
Saturated Fat 2.5g
Trans Fat 0g
Total Carbohydrates 11g
Dietary Fibers 4g
* 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.