Vegetarian Eggplant Pizza

Hello everyone and welcome back! This vegetarian eggplant pizza recipe is really interesting, and gives you another perspective on pizza. We’re going to make an eggplant pizza, but probably not the kind of pizza you are thinking about. Keep on reading, and you’ll be sure to try this soon!

 

Ingredients:

• 2 Eggplants
• Basil
• Mozzarella
• Spinach
• 4 oz Goat Cheese
• 1/2 cup Tomato Sauce
• 3 Eggs
• Bread Crumbs
• Flour
• Black Pepper
• Salt
• Olive Oil

Heat up 2 Tbsp of olive oil, and add in 3 chopped cloves of garlic. Let fry for about a minute, then add in about two handfuls of spinach. Saute the spinach until it has reduced in size. Try not to over cook. When it is done, put it aside and let it cool down for later.

We’re going to start off by cutting the eggplants into about 1 inch sections, this is going to be the base of our pizza.

Now in a bowl, crack in 3 eggs. Add black pepper, salt, and then beat the eggs. In a frying pan, add in about 5 Tbsp of olive oil, and put the heat on medium/high. Now comes the fun part. Take each section of eggplant, and flour each side. Then coat each side of the eggplant with eggs. Lastly, put the eggplant in the breadcrumbs, and ensure each side is breaded evenly.

Now place the eggplant slices into the frying pan. You want to fry each side for about 3 minutes. If you notice the oil in the pan is too hot, you can lower the heat a bit.

Once the eggplants are done frying, take them out and place them on a paper towel to remove the excess oil.

Next chop about a half cup of fresh basil, and add into the bowl of spinach. Then add 4 oz of goat cheese into the bowl as well. Mix all of the ingredients evenly. Now coat an oven ready pan with olive oil. Put the eggplant slices into the pan.

With the 1/2 cup of tomato sauce in a bowl, add about a half teaspoon of crushed black pepper, and mix. Now cover each eggplant slice with some tomato sauce.

Now add the goat cheese and spinach mix on top of each eggplant slice.

Now with the oven at 400 degrees, put the eggplant into the oven. After about 5 minutes, take the eggplant out, and put some mozzarella on top of the eggplants.

Put them back in the oven for another 7 minutes, or until the mozzarella is melted.

Salute and cin cin!