I had an eggplant in the fridge because I thought I should learn how to cook one! Turns out they make pretty nifty bases for pizzas. Admittedly, the husband and I were not all that keen on the texture of the eggplant but it did do a fine job of holding the pizza toppings we so love. Nice work, Eggplant!
1 Eggplant, cut into thick slices
Salt & Pepper
1/2 Onion, sliced into thin strips
4 Mushrooms, halved and sliced
1/2 each Green and Red Pepper, cut into strips
3/4 cup Mozzarella Cheese, shredded
1/4 cup Bacon Bits
Place eggplant slices in a single layer on baking tray lined with parchment paper.
Sprinkle with salt and let sit for 20 minutes; Rinse and pat dry.
Preheat oven to 425F.
Wipe off parchment paper; brush one side of each eggplant slice, season lightly with salt and pepper, then place on lined baking tray.
Brush second side of eggplant slices, sprinkle lightly with salt and pepper.
Bake in preheated oven, for about 8 minutes, 4 mins per side.
While eggplant is in the oven, pan fry onion, mushrooms and pepper strips.
Remove eggplant slices from oven, top with prepared toppings.
Sprinkle with oregano, basil and garlic powder.
Sprinkle with cheese and bacon bits and return to oven.
Bake for 5 – 7 minutes, until cheese is melted.
* I didn’t use the oregano, basil or garlic powder; I have this mix of herbs and spices that I keep on hand for topping pizzas, add into herb biscuits and sprinkle over pizza bread.