Tuesday, July 10, 2007

Eggplant Parmesan Pizza

First off, I think this recipe is totally mis-titled. It in no way resembles eggplant parm, and is more of a pizza that happens to have eggplant on it. That being said, it is a very yummy pizza and we enjoyed it. We especially liked the spicy crushed red pepper on top (always a favorite on our pizza). It would be a good way to sneak vegetables to people who have trouble eating enough veggies. We will probably stick to my standard pizza (boboli with random things tossed on it), but it's fun to try new things every once in awhile. :)

Eggplant Parmesan Pizza
from Cooking Light, October 2004

cup (1/2 inch thick) slices zucchini
1 (1 lb) eggplant, cut into 1/4-inch-thick slices
Cooking spray
1 (14 oz) Italian cheese-flavored pizza crust (such as Boboli)
1 1/2 cups fat-free marinara sauce (such as Muir Glen Organic)
1/2 cup (2 oz) shredded part-skim mozzarella cheese
1/2 cup turkey pepperoni (about 2 oz) [Note: We used veggie pepperoni]
1/4 cup (1 oz) grated fresh Parmesan cheese
1/4 tsp crushed red pepper
1/4 tsp dried oregano

1. Preheat oven to 400°.

2. Place zucchini and eggplant in a single layer on 2 baking sheets coated with cooking spray; lightly coat eggplant and zucchini with cooking spray. Bake at 400° for 15 minutes on each side or until tender and lightly browned.

3. Increase oven temperature to 425°.

4. Place crust on a baking sheet. Spread marinara over crust, leaving a 1-inch border. Layer the zucchini and eggplant evenly over sauce; top with mozzarella, pepperoni, grated Parmesan, pepper and oregano. Bake at 425° for 10 minutes or until cheese melts. Let stand 5 minutes.

Yield: 6 servings

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