Wednesday, August 1, 2012

Eggplant pizzas

In our house, we're serious about our pizza. There are times it's the only thing we can get our little one to eat, so I'm always trying to reinvent the original pizza.

We bought some fresh eggplant at the farmer's market and the first thing that popped into my head was  mini pizzas.

1 large eggplant
8 oz. can of pizza sauce (or make you're own by blending a can of diced tomatoes, salt, pepper, and a grated garlic clove)
12 slices of pepperoni (optional)
1 c grated mozzerella
1/2 c garlic breadcrumbs (I usually have these breadcrumbs in my freezer, but you can also buy them)
1 T chopped basil (optional)

Preheat oven to 375.

Slice eggplant into 1/2" rounds. Drizzle both sides with olive oil and season with salt, pepper, garlic salt and garlic powder.

Roast for 10 minutes until soft.

Put one slice of pepperoni on each eggplant round. Just a tip about the pepperoni: I always buy it from the deli at our grocery store. It's less expensive than packaged and you can buy what you need. Add a tablespoon of sauce, mozzerella cheese and breadcrumbs to each round. Bake for an additional 5-7 minutes or until cheese is melted. Add chopped basil. An easy recipe even kids can enjoy!

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