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Add a photoEggplant is one of my favorite vegetables and when Tammie suggested doing a month of pizzas I immediately thought about little mini pizzas with eggplant slices as the base. I used chopped onions and olives as my toppings but use your imagination and your favorite toppings to create these mini pizza treats for your family.
Ingredientes
- 1 large eggplant
- Salt to shake
- Vegetable oil spray
- 1 cup Italian bread crumbs
- ½ of a 15 ounce can olives, drained and chopped
- 1 small onion, finely chopped
- 15 tablespoons spaghetti sauce
- 1 ½ cups finely shredded mozzarella
Direcciones
- From the fattest portion of the eggplant slice ten ¼” thick slices.
- Lay the eggplant slices on a cookie sheet and shake salt over them. Turn over and salt the other side. Let sit at least 2 hours.
- Heat a skillet on medium-high and spray with vegetable oil.
- Coat the eggplant slices with breadcrumbs and place as many as you can in the skillet.
- Cook for 5-6 minutes and spray the tops of each slice heavily with oil before turning.
- Turn and cook 5-6 minutes more or until slices are cooked and nicely browned on each side.
- Remove to a clean cookie tray.
- When all slices are cooked top each with 1.5 tablespoons of spaghetti sauce.
- Combine the chopped olives and onions in a bowl. Spoon 2 tablespoons of the toppings on each slice.
- Divide the shredded mozzarella evenly and top each slice.
- Place in a 375 degree oven for 6-8 minutes or until cheese is nicely melted.
- Yield: 10 mini pizzas
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 115g | |
| Recipe makes 10 servings | |
| Calories 305 | |
| Calories from Fat 227 | 74% |
| Total Fat 25.33g | 32% |
| Saturated Fat 5.32g | 21% |
| Trans Fat 0.0g | |
| Cholesterol 14mg | 5% |
| Sodium 285mg | 12% |
| Potassium 205mg | 6% |
| Total Carbs 14.17g | 4% |
| Dietary Fiber 2.5g | 8% |
| Sugars 4.11g | 3% |
| Protein 6.04g | 10% |
