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Eggplant Pizza

Serves: 6

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   1 eggplant medium, pared and sliced 3/4 -inch thick
   1 tablespoon salt
   3 eggs
   1/4 cup water
   All-purpose flour
   Vegetable oil
   1/4 pound mozzarella cheese thinly sliced
   1 cup ground beef coarsely ground cooked pork, or turkey (optional)
   1 8-ounce can tomato sauce
   1/2 teaspoon italian seasoning dried crushed
   1/2 cup parmesan cheese grated

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.


Eggplant Pizza comes from the Cook'n Deluxe collection. Click here to order this CD or download this brand-name recipe set right now!







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