Eggplant Pizza

Here's a new one to try

Instruction :
Minutes to Prepare: 5
Minutes to Cook: 12...
Number of Servings: 4( if you eat like a Sparrow)
Ingredients:
1 eggplant - 3 inches in diameter, peeled and cut into 4 half-inch thick slices
4 teaspoons olive oil
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1/4 cup pasta sauce
1/2 cup shredded mozzarella cheese
Directions:
Preheat the oven or toaster oven to 425 degrees F. Brush both sides of the eggplant 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. Spread 1 tablespoon of pasta sauce on each eggplant slice. Top with the shredded cheese. Bake until the cheese melts, 3 to 5 minutes. Serve hot.

RANDBURG wrote:Here's a new one to try

Instruction :
Minutes to Prepare: 5
Minutes to Cook: 12...
Number of Servings: 4( if you eat like a Sparrow)
Ingredients:
1 eggplant - 3 inches in diameter, peeled and cut into 4 half-inch thick slices
4 teaspoons olive oil
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1/4 cup pasta sauce
1/2 cup shredded mozzarella cheese
Directions:
Preheat the oven or toaster oven to 425 degrees F. Brush both sides of the eggplant 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. Spread 1 tablespoon of pasta sauce on each eggplant slice. Top with the shredded cheese. Bake until the cheese melts, 3 to 5 minutes. Serve hot.

Now that sounds mighty fine to me! Cheers for posting that!

oh no.....its too far from dinner time to be making me hungry

Thanks that sounds great and I've never bought eggplant so maybe i will now

Andy12345 wrote:oh no.....its too far from dinner time to be making me hungry

Thanks that sounds great and I've never bought eggplant so maybe i will now

I would mate,Aubergine is great in Mousakka's and as a replacement for Lasagna sheets in a homemade Lasagna,even my fussy kids like it.

Thanks for posting this recipe. Sounds great, just love aubergine and quick and easy too.  

All the best Jan