Mini Eggplant Pizzettes Recipe

Ingredients
<br>- 1 eggplant - 3 inches in diameter, peeled and cut into 4 half-inch thick slices
<br>- 4 teaspoons olive oil
<br>- 1/2 teaspoon salt
<br>- 1/8 teaspoon ground black pepper
<br>- 1/4 cup pasta sauce
<br>- 4 ounces Canadian bacon (optional)
<br>- 1/2 cup shredded part-skim mozzarella cheese
<br><p></p>Directions
<br>step 1: Preheat the oven or toaster oven to 425 degrees F. Brush both sides of the eggplant with the oil and season with the salt and pepper. Arrange on a baking sheet and bake until browned and almost tender, 6 to 8 minutes, turning once. Spread 1 tablespoon of pasta sauce on each eggplant slice. Top, if desired, with the Canadian bacon (optional) and shredded cheese. Bake until the cheese melts, 3 to 5 minutes. Serve hot.
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Ingredients
- 1 eggplant - 3 inches in diameter, peeled and cut into 4 half-inch thick slices
- 4 teaspoons olive oil
- 1/2 teaspoon salt
- 1/8 teaspoon ground black pepper
- 1/4 cup pasta sauce
- 4 ounces Canadian bacon (optional)
- 1/2 cup shredded part-skim mozzarella cheese

Directions
step 1: Preheat the oven or toaster oven to 425 degrees F. Brush both sides of the eggplant with the oil and season with the salt and pepper. Arrange on a baking sheet and bake until browned and almost tender, 6 to 8 minutes, turning once. Spread 1 tablespoon of pasta sauce on each eggplant slice. Top, if desired, with the Canadian bacon (optional) and shredded cheese. Bake until the cheese melts, 3 to 5 minutes. Serve hot.

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