Mini Eggplant Pizzas

INGREDIENTS

  1. 1 eggplant - 3 inches in diameter, peeled and cut into 4 half-inch thick slices
  2. 4 teaspoons Juliann's Extra Virgin Olive Oil
  3. 1/2 teaspoon salt
  4. 1/8 teaspoon ground black pepper
  5. 1/4 cup pasta sauce
  6. 1/2 cup shredded part-skim mozzarella cheese


DIRECTIONS

  1. Preheat the oven or toaster oven to 425 degrees F.
  2. Brush both sides of the eggplant with the Juliann's Extra Virgin Olive Oil and season with the salt and pepper.
  3. Arrange on a baking sheet and bake until browned and almost tender, 6 to 8 minutes, turning once.
  4. Spread 1 tablespoon of pasta sauce on each eggplant slice. Top with the shredded cheese. Bake until the cheese melts, 3 to 5 minutes.
  5. Serve hot.


LEVEL

Easy

YIELD

4


Tel: 530-679-0261
Email: info@saintjosephsranch.com

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Bangor
California
USA

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