Eggplant Pizza

Below is a healthier, fun way to enjoy pizza!  This recipe is very adaptable so choose whatever veggies you like and whatever is in season. Enjoy!

1 large eggplant

2 eggs

1 tsp pepper

½ tsp salt

1 box of jiffy cornbread mix

½ tbsp Italian seasoning

½ tbsp garlic powder

1 cup marinara sauce

1 cup mushrooms, sliced

½ cup onion, diced

½ cup red bell pepper, diced

1 ½ cups mozzarella cheese

2 tbsp parmesan cheese

1. Slice the eggplant into ½ inch slices.  Lay them flat on a paper towel and sprinkle them liberally with salt.  Let them sit for 20-25 minutes to draw out the moisture.
2. Rinse the salt from the eggplant slices and pat dry.  Set aside.
3. Preheat oven to 400 degrees and line a baking sheet with aluminum foil.
4. In a bowl, beat two eggs with salt and pepper.  Set aside.
5. In separate bowl, combine cornbread mix (dry) with Italian seasoning and garlic power.
6. One by one, dip the eggplant slices in egg, shake off excess, and then coat in cornbread mix.  Place in a single layer on baking sheet.
7. Bake for approximately 15 minutes until golden.  Flip and repeat.
8. Meanwhile, sauté mushrooms, onions and peppers until softened.  You can substitute for any veggies you like. Set aside.
9. Remove eggplant slices from oven and begin to assemble “pizzas”
10. Spoon marinara sauce on each slice, followed by veggies of choice. Top with shredded mozzarella.
11. Bake until cheese is melted and bubbly.  Sprinkle with parmesan right before serving.