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Eggplant Pizza Recipe

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This recipe for Eggplant Pizza, by , is from A Taste of the Spirit - Book II, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Debbie Duncan
Added: Friday, October 30, 2009


Pizza Toppings:
Prepared eggplant
1/4 lb. sliced mushrooms
1 peeled, seeded and chopped tomato
4 oz. Crumbled Feta cheese
3 T. chopped olives
corn meal
olive oil
pesto sauce or Prego tomato sauce

Preheat oven to 400 degrees.

Prepare crust. May use Boboli Bread, crescent rolls pressed together, or other.

Prepare eggplant. Peel; cut into julienne strips; dust with corn meal, and saute’ in olive oil. Drain on paper towel.

Smear sauce over the crust. May use pesto sauce or Prego tomato sauce. (If making pesto sauce, the amount of oil and water should be reduced a little.)

Add toppings over sauce.

Bake for 10 minutes or until the crust is done and the toppings bubble.




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