Saturday, September 1, 2012

Eggplant Mini Pizzas

I was at the Farmer's Market this morning and had to laugh when I overheard a conversation between a vendor and a customer.  She asked how much he was selling his eggplant for and he told her her it was free for the taking.  Apparently, he planted a few too many and they're coming out his ears...

Are you in the same boat?  Eggplant and zucchini tend to the be garden gifts that keep on giving... and giving... and giving...

This recipe takes a little prep, but it's worth it.  I highly recommend using a Mandoline slicer if you have one; it will cut your prep time in half and your slices will be even (and they'll cook more evenly).

Next, beat up the eggs and dip the slices in egg first, then flour.

Arrange the battered slices on your baking sheet and pop it into the oven.

Bake until crispy and golden on both sides, flipping once halfway through.

Top with sauce, cheese and veggies.  Pop back in the oven until the cheese melts.  Serve immediately.  They're yummy!! The best part is that battering and baking the eggplant fixes the squishy cooked eggplant texture that always got me...

Of course, you could top these with any of your favorite pizza toppings, but I kept it light with these - red onions, bell pepper, sauce, cheese and fresh basil.

You can check out all the recipe particulars here on my recipage.  Let me know if you try these, and how you topped them.  I'd love to hear what variations you come up with!


  1. I still say the only good zucchini is a dead zucchini!

    Guess Who!


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