Ingredients
-
1
-
4
-
1/2
-
1/8
-
1/4
-
1/2
-
-
-
-
-
-
-
-
-
Directions
Mini Eggplant Crust Pizzas, Using eggplant as the crust is a healthy way to get your veggie and pizza in., used this recipe as a base. I added fresh garlic to the sauce, used wet mozzarella, cooked mushrooms, a little spinach, cooked hot sausage, red onion, black olives and fresh basil on top. And a drizzle of olive oil. Kind of like a loaded slice of pizza. It was pretty darn good. What I liked best was the mushrooms and olives. Could make a good appetizer if you did one slice per person before main course., This is an easy recipe to modify. I just love the eggplant idea!!! For my pizza, I added salt and pepper to taste mine, which was generous. I crushed some fresh garlic and stirred it in with the sauce, along with a tsp or so of hot chili flakes. I shredded herbed cheddar and gouda – just enough to cover the eggplant slices. Finally, I added some chopped fresh pepper whatever kind you have in the frig, chopped onion and sliced, aging mushrooms & plopped them on top of the sauce. I forgot to add some fresh basil that was in reach on my windowsill. Silly me. But this one’s a keepuh!
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Steps
|
1
Done
|
Preheat the Oven or Toaster Oven to 425 Degrees F. |
|
2
Done
|
Brush Both Sides of the Eggplant With the Oil and Season With the Salt and Pepper. Arrange on a Baking Sheet and Bake Until Browned and Almost Tender, 6 to 8 Minutes, Turning Once. |
|
3
Done
|
Spread 1 Tablespoon of Pasta Sauce on Each Eggplant Slice. Top With the Shredded Cheese. Bake Until the Cheese Melts, 3 to 5 Minutes. Serve Hot. |
