When I told my oldest son I was making eggplant parmesan the other day, he asked me to make him eggplant pizzas. I am so glad he did! I made both eggplant bruschetta and pizza. Both are amazing!
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Eggplant Bruschetta
eggplant, sliced 1/2” rounds
tomato, sliced, pat dry
mozzarella cheese…make your own
fresh basil
seasoned bread crumbs
whole wheat flour
2 eggs, additional if needed,beaten
4 Tablespoons water, more if adding more eggs
Peel eggplant and place on cooling racks. Sprinkle with sea salt and let sit 10 to 30 minutes. Spray baking sheets with non-stick spray. Preheat oven to 375 degrees F. Beat eggs and water together to make an egg wash. Rinse salt off eggplant slices and pat dry.
Press slices in whole wheat flour, coating each side. Dip in egg wash to coat. Dip in bread crumbs to completely coat. Put on baking sheet, or oven safe sprayed racks, and cook 11 minutes or until bottom is brown, turn slices over and cook another 5 to 7 minutes until bottom is brown. Take out oven. To each slice of eggplant, top with a tomato slice to fit eggplant, slice(s) of mozzarella cheese. Put back in oven immediately and cook another 3 to 5 minutes or until cheese is melted. Top with fresh basil leaves.
Eggplant Pizza
tomato sauce
toppings
cheese
Cook eggplant as above. Top with your favorite pizza toppings. Cook 3 to 5 minutes or until cheese is melted.
Enjoy!
