Saturday, June 4, 2016

Eggplant Pizza

1 eggplant, in 3/4-inch slices
1 Tbsp salt
2 Tbsp olive oil
2 tsp Italian seasoning
10 basil leaves, cut in chiffonade strips
1/3 cup grated Parmesan
1/3 cup grated mozzarella
red pepper flakes

Sprinkle eggplant with salt.  Let sit 30 minutes.  Wipe with paper towel.

Brush baking pan with olive oil or non-stick spray.  Lay out the eggplant slices and brush the top with olive oil.  Sprinkle with Italian seasoning.  Roast 25 minutes at 375 degrees.

Spred sauce on eggplant.  Sprinkle with basil and top with cheese blend.  Broil until melted, about 6-7 minutes.

2 tsp olive oil
3 garlic cloves, minced
1 can petite diced tomatoes
1/2 tsp Italian seasoning
1/4 tsp oregano

Saute garlic in olive oil until fragrant.  Don't let it brown.  Add remaining ingredients and simmer until thick, breaking up the tomatoes as it cooks.  Add water as needed.

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