Tuesday, November 1, 2011

Roasted eggplant pizza

This was surprisingly tasty and filling.

1 portion pizza dough
1 medium eggplant (0.75-1 pound)
olive oil
1/3 cup mozzarella
2 oz grated parmesan
0.25 cup marinara
2 tbsp olive oil
2 tbsp minced garlic
0.5 tsp dried pepper flakes

Wash the eggplant and cut it into 1/3-inch thick slices. Salt lightly and allow to sit for 10 minutes. Drain and pat dry.

Brush with olive oil and lay slices onto a cookie sheet. Season with salt.

Broil 3-4 inches from the broiler, until golden brown. Turn and broil other side as well. Heat 2 tbsp olive oil and cook minced garlic and pepper flakes until fragrant (30 seconds).

Spread pizza dough and cover with tomato sauce, concentrating the sauce more on the edges. Sprinkle some cheese on top. Layer with eggplants and brush with the garlic oil. Sprinkle remaining cheese on top. Bake in a 425F oven until cheese is golden brown.

Serve cooled slightly, it tastes much better that way!

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