I’m stuck in a rut. I buy the same old ingredients week after week and cook the same old dishes night after night. I don’t ever want to see a chicken breast again unless it’s disguised.
Last night, after working in the garden most of the day, I was too tired to cook but craving something a bit different. An eggplant lay dying in my vegetable bin, so I decided to do something with it. Suddenly, inspiration. I was craving a pizza, but cutting down on simple carbs, so I decided to use slices of eggplant as the base upon which to build a pizza.
It was delicious and quite pretty if you don’t count the one I accidentally flipped on top of another (the one pictured back right). I just renamed it eggplant Napolean.
Here’s what I did. Sliced eggplant 3/4 inch thick – skin and all. The skin is a bit chewy so you can peel if you like. Sprinkle with salt, let sit 20 minutes to sweat a bit. In the meantime I went outside and sweated a bit myself. Pat dry. Place in pan, brush both sides lightly with oil or spray with Olive Oil Pam and dust with garlic pepper.
Bake eggplant at 425 for about 20 minutes on the bottom shelf of your oven, turning midway. It will be a bit golden brown and ready to top. Sprinkle on some sliced red onion and any other vegetable you like, top with Pizza Quick and sprinkle with your favorite cheese. I popped a slice of pepperoni on top for looks and dusted all with fresh basil.
I happened to use a mixture of mozzarella and provolone cheese, but any will do. Broil about 5-6 minutes for cheese to melt. If you don’t have Pizza Quick, spread with tomato sauce and herbs.
It was really delicious and will become a permanent member of my “go to” dish list.