Sunday, March 11, 2012

Eggplant Pizzas

Serve as an appetizer, side dish, or evening snack. Top with grated or crumbled hard goat’s –milk cheese, if desired.
1 medium eggplant (1 ¼ lbs. peeled and sliced ½ “thick
1 tablespoon Olive oil
Olive oil cooking spray
1 large sweet onion, chopped
1 green bell pepper, chopped
2 cups chopped tomatoes
1 clove garlic, minced
1 ½ teaspoons Italian Seasoning
Preheat the oven to 350 F. Line a baking sheet with parchment paper. Mist both sides of each eggplant slice with the cooking spray. Arrange slices on the prepared baking sheet. Bake for 15 to 20 minutes, or until tender. Heat the oil in a skillet over medium heat. Add the onion, pepper, tomatoes, and seasoning and cook for 15 minutes, or until the vegetables are soft. Stir in the garlic.
Place a heaping teaspoonful on each eggplant slice.
Bake for 10 minutes, or until heated through.
Makes 4 (side dish or appetizer) servings
TIPS: You can make this recipe ahead. Simply refrigerate the topped eggplant slices, then when ready to serve, bake for 12 to 15 minutes, or until heated through.
Also, you can add cheese or egg to hold toppings together and meat like ground beef or chicken.  

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