Mini Eggplant Pizzettes
 

Mini Eggplant Pizzettes
Phase 1


INGREDIENTS:

* 1 eggplant - 3 inches in diameter, peeled and cut into 4 half-inch thick slices
* 4 teaspoons olive oil
* 1/2 teaspoon salt
* 1/8 teaspoon ground black pepper
* 1/4 cup pasta sauce (No Sugar Added)
* 4 ounces Canadian bacon (optional)
* 1/2 cup shredded part-skim mozzarella cheese
* (Olives, peppers, onions, mushrooms & other "pizza" like toppings are optional)

DIRECTIONS:

1. Preheat the oven or toaster oven to 425 degrees F. Brush both sides of the eggplant with the oil and season with the salt and pepper. Arrange on a baking sheet and bake until browned and almost tender, 6 to 8 minutes, turning once. Spread 1 tablespoon of pasta sauce on each eggplant slice. Top, if desired, with the Canadian bacon (optional) and shredded cheese. Bake until the cheese melts, 3 to 5 minutes. Serve hot.

:dizzy:

Great recipe! I usually don't peel my eggplant but just score it lengthwise with a fork. It adds some fiber and makes it more digestable.

I made this last nite, but substituted portobellos for the eggplant. Absolutely deeee-lish!

mm what a great idea and totally easy to veganize!!