Saturday, October 27, 2012

Mini Eggplant Pizzas

Use slices of roasted eggplant to replace the pizza crust and you have a delicious dish to please dieters, vegetarians and gourmands alike. I served it this weekend before a main course of pasta and got rave reviews.

(Serves 4–6)

1 eggplant, cut into thick slices (about ¼-inch thick)
4 teaspoons olive oil
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1 14.5 oz can Del Monte Stewed Tomatoes, Italian Recipe
1 14.5 oz can Del Monte Stewed Tomatoes, Original Recipe
1 cup shredded mozzarella cheese
Fresh Basil (rinsed, dried and cut up)



Preheat the oven to 425° F. Brush both sides of the eggplant slices 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.

Place the contents of the cans of stewed tomatoes in a mixer so that the tomatoes are mashed into the liquid to create a thick sauce. 

Spread a tablespoon of tomato sauce on each eggplant slice. Top with the shredded cheese. Bake until the cheese melts, 3 to 5 minutes. Sprinkle fresh basil on the top. Serve hot.

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