AUBERGINE PIZZAS
My kids never really cared for eggplant. But when I introduced these pizza substitutes, they were all hooked. Combining eggplant with tomato paste, herbs, and cheese really did the trick and they sure go quicker than I can make them!
INGREDIENTS
2 eggplants
tomato paste
Italian herbs or fresh chopped oregano & basil
salt
2 cups grated cheese such as Emmentaler and/or Parmesan
INSTRUCTIONS
Cut eggplants into 1/4” thick slices. Salt and let sit for an hour, then rinse and pat dry (this removes the bitterness but is not necessary for fresh-picked eggplant).
Place eggplants in a single layer on a baking sheet.
Spread tomato paste evenly on eggplant slices.
Sprinkle with salt and herbs to taste.
Cover with plenty of cheese.
Bake at 350° F for 10 to 15 minutes.
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