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Eggplant Pizzas

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Ingredients
  Eggplant 6 Ounce, cut crosswise into four 1/2 inch thick round slices
  Salt 1⁄4 Teaspoon
  Frozen egg substitute 1⁄4 Cup (4 tbs), thawed
  Garlic powder 1⁄4 Teaspoon
  Plain dried bread crumbs 3 Tablespoon
  Yellow cornmeal 3⁄4 Ounce, uncooked (2 tablespoons)
  Olive oil/Vegetable oil 1 Teaspoon
  Provolone cheese slices 2 (4 slices, 1/2 ounce each)
  Thin pimento strip 2 Tablespoon, drained (julienne cut, matchstick pieces)
  Grated parmesan cheese 2 Teaspoon
Directions

1. On paper towels arrange eggplant slices in a single layer; sprinkle both sides of each eggplant slice with salt and let stand for 10 minutes.
2. In small mixing bowl combine egg substitute, 1/2 teaspoon water, and the garlic powder and, using a fork, beat until combined. On sheet of wax paper combine bread crumbs and cornmeal.
3. Pat eggplant dry. Dip each eggplant slice in egg substitute mixture, then in crumb mixture, coating both sides and using all of egg substitute and crumb mixtures.
4. In 10-inch nonstick skillet heat oil; add eggplant slices and cook over medium-high heat, until golden, 7 minutes on each side (being careful not to burn crumb mixture).
5. Preheat broiler. Arrange eggplant slices on broiler pan. Top each eggplant slice with 1 slice Provolone cheese, 1/4 of the pimiento, and 1/4 of the Parmesan cheese. Broil until cheeses are golden, about 2 minutes.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Italian
Course: 
Side Dish
Method: 
Sprinkling
Dish: 
Pizza
Restriction: 
Vegetarian
Ingredient: 
Eggplant
Interest: 
Everyday

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