Grilled Eggplant with Cheese Stack

Instructions

• • Place a pan over medium-high heat and sauté the onions and garlic in olive oil until the onions are translucent.
  • Add the tomatoes and cook for 2-3 minutes, then add the tomato juice and sugar. Bring the mixture to a boil, then reduce to low heat and cook uncovered for 5 minutes. Remove from heat and add thyme and nutmeg. Season with salt and black pepper.
  • Fry the eggplant slices in the oil. Once it turns golden brown on both sides, carefully remove the eggplant from the oil and drain the excess oil.
  • In a baking dish, add 1 tablespoon of tomato sauce and place an eggplant slice ontop, then add another tablespoon of tomato sauce and Kraft Light Cheddar cheese, with nuts and raisins and then add another slice of eggplant. Repeat the process and finally, place a slice of eggplant, add tomato sauce and ½ tablespoon of Kraft Light Cheddar Cheese spread.
  • Repeat the same process for the remaining 3 dishes.
  • Preheat the oven to 180°C, and bake the dishes for 10 minutes.
  • Garnish with the breadcrumbs, the remaining nuts and basil leaves for a taste unlike any other.
• Serve and Enjoy!