1 fresh eggplant
¼ cup olive oil
1 cup tomato-based pizza or pasta sauce
12 fresh basil leaves
1 ½ cups shredded mozzarella cheese
Preheat oven to 425F. Rinse eggplant then slice into half-inch thick rounds (approx. 12 pizza shaped rounds). Lightly brush both sides of the eggplant rounds with olive oil and lay them flat on a large baking sheet lined with foil.
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| A nice eggplant is a thing of beauty. |
Spoon tomato sauce to cover each eggplant round. Tear basil leaves into quarters and place over the sauce. Sprinkle shredded mozzarella cheese over the top to cover each round.
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| So much tasty mozz. |
Bake for 12-15 minutes. Let
stand 5 minutes, then enjoy!
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| Hot out of the oven! |
My Rating: 4/5 "Light and enjoyable. The basil adds nice variety to the flavor. And you can tell yourself it's a healthier alternative to, you know, regular pizza!"
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