Use vegetable peeler to slice through eggplant skin in ribbons - your end result is a striped eggplant. Cut eggplant crosswise into 1 inch thick slices, yielding 6-8 slices.

* Step 4

Reserve 1 tbsp dressing for later, and brush both sides of eggplant slices with remaining vinaigrette.

* Step 5

Grill eggplant for 8 minutes and turn. Top with pizza sauce and cheese. Grill about 5 minutes until cheese is melted.

* Step 6

Top each veal patty with an eggplant slice, sprinkle with fresh basil and drizzle with reserved dressing.

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Tag

large eggplant 1 1/2 lb breaded veal patties (I use frozen ones that are baked in the oven). Quantity depends on number of eggplant slices in method 3 Kraft Olive Oil Vinaigrette Parmesan Pesto, divided Pizza sauce shredded Mozzarella cheese chopped fresh basil

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10 Pieces Of Expert Nutrition Advice

1. Start Small

2. Fill Your Plate With Beans and Leafy Greens

3. Focus on Adding—Not Subtracting

4. Taste the Rainbow

5. Prioritize Potassium

6. Eat More Plants

7. Focus on Your Immune System

8. Try the Mediterranean Diet

9. Understand the Impact of Food

10. Guard Your Gut

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