Serves: 6
Total Calories: 126
Sprinkle eggplant slices with salt and let stand 30 minutes. Rinse press out all moisture and pat dry with paper towels. Beat eggs with 1/4 cup water until light. Dip each eggplant slice in egg mixture, then flour, then egg mixture again. Heat 1-inch vegetable oil in a large skillet over medium-high heat and fry slices until golden brown. Place eggplant in one layer on a lightly-greased 14-inch pizza pan or in a 9 x 13-inch shallow baking dish. Cover with mozzarella cheese and optional meat. Mix tomato sauce with Italian herb seasoning and pour over each round sprinkle with Parmesan cheese. Bake in a preheated 375° F oven for 15 to 20 minutes or until hot and cheese is melted. Serve at once.
This Eggplant Pizza recipe is from the Budget Cookbook. Download this Cookbook today.
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