Mini Eggplant Pizzas- please read :)
Posted: Mon May 25, 2009 4:43 pmOK, those reading who know me may be raising an eyebrow here cuz a) Susi is not known to cook and b) Susi is a vegetarian so may only post icky meatless grub. BUT my brothers and sisters, these are really good and a nice alternative to pizzas with crust.
Mini Eggplant Pizzas
Ingredients:
1 eggplant about 3 in in diameter, sliced into 4- half-inch slices
4 teaspoons olive oil
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1/4 cup pasta or pizza sauce
1/2 cup shredded part skim mozzerella cheese
Directions:
Preheat oven or toaster oven to 400 degrees. Brush both sides of the eggplant slices with the olive oil and season with salt and pepper. Arrange
on a baking sheet and bake until browned or almost tender (about 6-8 min), turning once. Spread one tablespoon of sauce on each slice, and top with the shredded cheese. Bake until cheese melts, 3-5 minutes, and serve hot.
I also have put onions and mushrooms on the eggplant slices along with the sauce and cheese.
Another tip about the eggplant... if you haven't had it it can tend to be bitter tasting. But I learned that by soaking the eggplant in water and a little sugar (I think I soaked it for about 30 minutes), and letting some of the moisture dry out on paper towel prior to cooking can sweat out some of the bitter taste.
Try it, Mikey, you'll like it!!!!
Mini Eggplant Pizzas
Ingredients:
1 eggplant about 3 in in diameter, sliced into 4- half-inch slices
4 teaspoons olive oil
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1/4 cup pasta or pizza sauce
1/2 cup shredded part skim mozzerella cheese
Directions:
Preheat oven or toaster oven to 400 degrees. Brush both sides of the eggplant slices with the olive oil and season with salt and pepper. Arrange
on a baking sheet and bake until browned or almost tender (about 6-8 min), turning once. Spread one tablespoon of sauce on each slice, and top with the shredded cheese. Bake until cheese melts, 3-5 minutes, and serve hot.
I also have put onions and mushrooms on the eggplant slices along with the sauce and cheese.
Another tip about the eggplant... if you haven't had it it can tend to be bitter tasting. But I learned that by soaking the eggplant in water and a little sugar (I think I soaked it for about 30 minutes), and letting some of the moisture dry out on paper towel prior to cooking can sweat out some of the bitter taste.
Try it, Mikey, you'll like it!!!!