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January 16, 2012 / bastiak

Mini Eggplant Pizzas


Easy, cute, and delicious!


Servings: About 4



2 large eggplants


Olive oil

¾ cup pasta/pizza sauce

1 cup Shredded parmesan or mozzarella cheese

About 1 cup “olive bar” items: pitted olives, roasted garlic, sundried tomatoes, marinated mushrooms, artichoke hearts, pepperchini, etc.

3 Scallions

5-7 Large pepperoni or salami slices (or 10 small)



Wash and slice eggplants into slices between ¼ and ½ inch thick. Make them all similar thicknesses. Rub both sides with salt. Wait 10 min. Rinse (takes away bitterness). Pat dry with paper towel. Rub lightly with olive oil. Make sure to oil the skins.

Slice all olive bar items and scallions. Cut meat into small pieces. Set aside as toppings.

Arrange eggplant on baking sheet. Spoon a little sauce on each slice. Spread until even and thin. Sprinkle each slice with cheese. Top as desired. Sprinkle a little extra cheese over other toppings.

Bake @ 350 for about 30 min until you can cut through eggplant skins easily.



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