Eggplant Pizza Recipe
Yield: 8 6" pizzasRecipe by luhu.jp
Ingredients:
WALDINE VAN GEFFEN VGHC42A
2: Eggplants, cut 1/8" slices
2 tsp: Salt,
1 Recipe: Quick-Rising Pizza dough,
1 1/2 cup: Tomato sauce,
1 cup: Part-skim mozzarella, grated
1 1/2 lbs: Mushrooms, sliced
4 tsp: Fresh oregano, chopped or
1 tsp: Dried,
Fresh ground pepper,
Directions:
Sprinkle eggplant with salt and let sit in a colander for 30 minutes. Rinse
and pat dry. Arrange eggplant slices in a single layer on a lightly oiled
baking sheet and bake in a preheated 400~ oven for 3 to 4 minutes on each
side, or until the eggplant is tender and lightly browned. Let cool. Follow
Pesto Pizza for dough handling. Spread 3 tb tomato sauce over each pizza
round and sprinkle 2 tb cheese over the top. Arrange 1 c mushrooms and
several eggplant slices over the cheese and sprinkle with 1/2 ts fresh sage
or 1/8 ts dried. Season with salt and pepper. Follow baking directions in
Pesto Pizza. CAL 331; FAT 5 gr. Source: Recipe Rescue Cookbook.
Source from luhu.jp
and pat dry. Arrange eggplant slices in a single layer on a lightly oiled
baking sheet and bake in a preheated 400~ oven for 3 to 4 minutes on each
side, or until the eggplant is tender and lightly browned. Let cool. Follow
Pesto Pizza for dough handling. Spread 3 tb tomato sauce over each pizza
round and sprinkle 2 tb cheese over the top. Arrange 1 c mushrooms and
several eggplant slices over the cheese and sprinkle with 1/2 ts fresh sage
or 1/8 ts dried. Season with salt and pepper. Follow baking directions in
Pesto Pizza. CAL 331; FAT 5 gr. Source: Recipe Rescue Cookbook.
Source from luhu.jp