Monday, March 25, 2013

Tasty Tuesday: Eggplant "Pizza"

This one was posted to my timeline on Facebook the other day and looked simple, quick and, well, yummy. So I figured I'd give it a try tonight. It's originally a recipe from Ragu.

Easy ingredients. 

Slice your eggplant into 1/2 inch slices and brush them with olive oil. 
 Bake for 10 minutes, flip and bake 6 more. 

Add marinara, cheese and bake until melted.

And dinner. Alright so this one is kinda on the fence for me. I really love eggplant so enjoyed the taste. It was easy and quick to make. But...the peel on the eggplant wasn't so great. I get they did it for visual appeal but it's too tough I think and got in the way. But other than that I really liked this one. Next time I'll either find eggplants that are so thick skinned or I'll just peel the suckers and deal with ugly eggplants.
All in all not bad. 

Eggplant "Pizza" Recipe
1 lb. eggplant, ends trimmed, cut crosswise in 1/2-inch thick slices (I'd suggest peeling the eggplant if skin is thick)
3 Tbsp. olive oil
1/2 cup Pasta Sauce
3/4 cup shredded part-skim mozzarella cheese
Basil if desired
  • Preheat oven to 425°. 
  • Brush both sides of eggplant slices with olive oil. Arrange on baking sheet. Sprinkle with salt.
  • Bake, turning once, until eggplant is tender, about 16 minutes. 
  • Remove from oven, then top with Pasta Sauce and cheese. Add basil if desired.
  • Bake until cheese is melted, about 8 minutes.
  • Serve with crusty bread

What's your favorite way to eat eggplant? 
Have a healthy alternative to pizza that you love? 

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