After a pleasant Easter Sunday in The Point, I returned home and faced an empty cupboard and a beautiful arrangement of spring flowers from my son William.
That seemed to call for a nice light supper.
I was yearning for something savory and perhaps even healthy.
Was this me talking? Or had an alien taken over my body?
After a bit of rumbling around in the fridge, I found quarter of a dying eggplant, a half used bottle of pizza sauce, and some Swiss cheese.
Hmm, what could I do with that?
I had an idea. Since I’m not eating bread or white stuff these days, maybe I could create a pizza from the ingredients that needed using up!
So I created mini eggplant pizzas and they were delicious and will become a staple in my house.
Here’s what you can do if you find yourself in my predicament:
Mini Eggplant Pizzas
Take 1 eggplant or some portion thereof – peel it and cut into half-inch thick slices. Lay on paper towels and sprinkle liberally with salt to let them sweat. This removes the bitter taste. After 30 minutes, dab off the “perspiration” – Next time I may even rinse them because they were a bit salty for my taste.
Brush or spray with olive oil and brown in 425 degree oven for 6-8 minutes, turning once. Top the cooked slices with tomato or Pizza Sauce – whatever cheese you might have on hand, and sprinkle with your favorite seasonings. I used pepper flakes, fresh basil and garlic pepper. Pepperoni would be a nice addition but I’m going for healthy. Run back under broiler until cheese is melted.