My fiancé and I decided to try a new dinner item this week: baked eggplant pizzas. Even he, a diehard meat lover, agreed that this was a dish he would be glad to eat again!
- 1 large unpeeled eggplant, cut into 1 inch slices
- 1 cup seasoned bread crumbs
- 3/4 cup egg whites
- 1 cup tomato sauce
- 1 cup shredded mozzarella cheese
- Toppings (we just used green pepper, but you can use whatever you have on hand)
Preheat oven to 350 degrees. Remove the excess moisture on the eggplant slices by patting them down with paper towels. Put egg whites and bread crumbs in separate shallow bowls. Dip the eggplant slices in egg whites, then coat them with breadcrumbs. (The finer your bread crumbs are, the easier it will be for them to stick.) Put them on a baking sheet and drizzle with a tiny bit of olive oil.
Bake for 10 minutes or until crisp on one side. Turn each piece over, drizzle with a bit more olive oil, and bake for another 5-8 minutes. Finally, top each slice with tomato sauce, cheese, and toppings, and bake for another 5-10 minutes, or until the cheese has melted.