Happy Friday to you! We've been on a bit of an Italian kick this week haven't we? I just find Italian food so very comforting and easy to put together when we have a simmering schedule. I came up with idea for this recipe from a pin on Pinterest using mushroom caps in place of pizza crust. Being I cannot get the Bear to enjoy mushrooms as much as I do, I thought eggplant would be a fun substitute. He didn't argue.
Eggplant is prized for its antioxidants and fiber making it a great slim-down food. Here I've layered the eggplant slices between tomato sauce, cheese, and turkey pepperoni giving you all of the traditional flavors found in pizza sans the carbs and calories. It is a great substitute for pizza night any day of the week.
Eggplant Pizza Stacks
Nonstick cooking spray
1 large eggplant, cut into 1/4-inch disks
1 cup spaghetti sauce
30 slices turkey pepperoni
1/2 cup shredded Parmesan cheese
Preheat your oven to 350 degrees. Spray a large casserole dish with nonstick cooking spray. Arrange the first layer of eggplant slices in the bottom of the dish. Spread 1/2 cup of the sauce on each of the slices. Sprinkle 1/4 cup of the Parmesan cheese over the sauce and top with the pepperoni slices. Arrange remaining eggplant slices over the bottom layer. Spread the remaining sauce over the final layer. Top with the rest of the cheese and pepperoni. Place in the oven and bake for 30 minutes or until the cheese begins to turn golden brown and bubbly.
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