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Eggplant Mini Pizzas

Posted under Appetizers & Main Entrees

Recipe by Judy Myhand

Ingredients

  • 2 Eggplant, 3" diameter, peeled and cut into 4 slices 1/2" thick
  • 3 Tablespoons olive oil flavored with 2 cloves of garlic, crushed
  • 1 teaspoon Salt
  • 1/8 teaspoon Black pepper
  • 2 cups Tomato sauce, extra thick, chunky
  • 1/2 teaspoon Dried or fresh oregano (you need more if fresh)
  • 1/4 teaspoon Dried or fresh basil (you need more if fresh)
  • 5 ounces Shredded mozzarella or Monterey jack cheese

1. Preheat the oven or toaster to 375 degrees F.
2. Brush both sides of the eggplant with the garlic-flavored oil and season with the salt and pepper.
3. Arrange on a baking sheet, and bake until browned and almost tender, 25 minutes, turning once. When the eggplant is golden brown, remove it from the oven and change the oven setting to broil.
4. Spoon the tomato sauce on each eggplant slice, and season with the oregano, and basil.
5. Top with the shredded cheese and place the pizzas under the broiler until the cheese melts, about 6 minutes.