Friday, August 31, 2012

Mini Eggplant Pizzas

Mini Eggplant Pizzas

Mini Eggplant Pizzas

This a slightly healthier take eggplant parmigiana that is also gluten free. 

1 eggplant peeled and sliced into 1/4 inch rounds
1 can of you favorite tomato sauce
Garlic Powder
Onion Powder
Italian Seasoning
1 8 oz bag of shredded mozzarella
Olive Oil
Salt and Pepper

Season the eggplant with the salt and pepper and let it sit for 15 minutes to draw out some of the moisture and bitterness.

Add the garlic powder onion powder and Italian seasoning to the canned tomato sauce to taste. Lubricate a sheet pan with the olive oil and spread the eggplant rounds across the pan.  Top the rounds with the sauce and cheese and bake at 450F until the cheese in melted and the eggplant is soft but not mushy.

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