1 eggplant, sliced
1/2 cup pizza sauce
1/2 cup mozzarella cheese
1/2 tsp each salt and pepper
2 tsp olive oil for brushing
toppings: pepperoni, olives, mushrooms, etc..
Slice the eggplant and sprinkle with some salt on each side. Set aside for thirty minutes, then rinse and pat dry. This will take some of the bitterness out of the eggplant. Preheat your oven to 425 degrees. Brush each side of the eggplant slices with olive oil, then sprinkle both sides with 1/2 tsp each of salt and pepper. Place the eggplants on a cooling rack that’s on a baking sheet, and bake until they are softened and a little brown, about six minutes. Spoon the tomato sauce on the eggplant slices, then add the cheese and toppings. Return the baking sheet to the oven and bake for another five minutes, until the cheese is melted.
1/2 cup pizza sauce
1/2 cup mozzarella cheese
1/2 tsp each salt and pepper
2 tsp olive oil for brushing
toppings: pepperoni, olives, mushrooms, etc..
Slice the eggplant and sprinkle with some salt on each side. Set aside for thirty minutes, then rinse and pat dry. This will take some of the bitterness out of the eggplant. Preheat your oven to 425 degrees. Brush each side of the eggplant slices with olive oil, then sprinkle both sides with 1/2 tsp each of salt and pepper. Place the eggplants on a cooling rack that’s on a baking sheet, and bake until they are softened and a little brown, about six minutes. Spoon the tomato sauce on the eggplant slices, then add the cheese and toppings. Return the baking sheet to the oven and bake for another five minutes, until the cheese is melted.
*The eggplants are a
little more tangy than your everyday pizza crust, but a lot healthier too.
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