After putting up my annual 30+ frozen eggplant parm dinners, I found I had a lot of extra eggplant in my garden this year, so I tried something new. This is pretty easy to prepare and taste delicious!
Mini Eggplant Pizzas
Start with two medium sized Italian style eggplant (black and tear shaped). Peel them with a potato peeler (optional but preferred) and then slice them crossways into ¼” thick discs. Dip the discs in beaten egg, and then in a 50/50 mixture of bread crumbs and grated parmigiana cheese. Arrange on an oiled baking sheet and bake at 400°F until golden brown. In my oven that takes 30 minutes on convection.
Remove the pan from the oven and place a thick slice (1/8”+) of fresh mozzarella cheese on each disc and return to the oven for a few minutes to melt the cheese. Then remove from the oven and coat each disc with a tablespoon or so of your favorite warmed spaghetti sauce, and sprinkle with dried oregano.
Leftovers (if any) can be reheated in the microwave.
Enjoy!
Mini Eggplant Pizzas
Start with two medium sized Italian style eggplant (black and tear shaped). Peel them with a potato peeler (optional but preferred) and then slice them crossways into ¼” thick discs. Dip the discs in beaten egg, and then in a 50/50 mixture of bread crumbs and grated parmigiana cheese. Arrange on an oiled baking sheet and bake at 400°F until golden brown. In my oven that takes 30 minutes on convection.
Remove the pan from the oven and place a thick slice (1/8”+) of fresh mozzarella cheese on each disc and return to the oven for a few minutes to melt the cheese. Then remove from the oven and coat each disc with a tablespoon or so of your favorite warmed spaghetti sauce, and sprinkle with dried oregano.
Leftovers (if any) can be reheated in the microwave.
Enjoy!
