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This pizza is wheat-free and indescribably delicious.   Go ahead and make two-- you'll need them!

Eggplant Pizza

2 medium-large eggplants
Fuller Brush,Stanley Home,eggplant1 tablespoon olive oil
1/2 pound lean ground beef
1 medium onion, chopped
1 small green bell pepper, chopped
1 small to medium carrot, grated
6 garlic cloves, minced
1/2 teaspoon dried oregano

1/2 teaspoon dried basil

1/2 teaspoon salt or salt substitute
black pepper to taste
2 tablespoons tomato paste
1/4 cup white cooking wine
8 oz bottled pizza sauce or spaghetti sauce
mushrooms, sliced thin OR 1  4-oz can mushroom stems and pieces
few green pepper rings (optional)
low-fat or fat free mozzarella cheese, shredded
grated parmesan cheese
cooking spray

Slice the eggplants into 1/2" thick slices.  Spray a baking sheet with cooking spray.    Lay the eggplant slices single layer; spray lightly with more cooking spray.   Broil under high heat for about five minutes or until lightly browned.  Turn, spray again and broil until lightly browned.   Repeat until all slices are broiled.

Spray 2 deep dish pie plates with cooking spray.   As you remove the eggplant from the baking sheet, place a large slice in the middle of a pie plate.  Arrange more slices around it, overlapping slightly, to cover the entire pie plate.    Repeat for the other plate as more eggplant is broiled.

Place the olive oil in a skillet over medium high heat.  Add the onions, green pepper, grated carrot and ground beef, salt and seasonings.   Sauté, mashing as it cooks so the ground beef is completely crumbled (a potato masher works good for this).   Cook until no pink is left and meat just starts to brown.  Add the minced garlic.   Continue to stir and cook for another minute.  Add the tomato paste and cooking wine.  Stir to mix.  Reduce heat and simmer for 3 or 4 minutes more. 

Sprinkle some shredded mozzarella cheese on one of the eggplant-lined pies.  Place under broiler until cheese just starts to melt.  Add half the pizza sauce and spread around.  Add half the meat mixture and spread around.

If you are using sliced fresh mushrooms and/or green pepper rings, arrange half on the pie.  Spray lightly with cooking spray and place under the broiler briefly until the cooking spray bubbles and mushrooms or green pepper are hot.  (If using only canned mushrooms, just drain and spread around half on the pie.)

Spread more shredded mozzarella over the entire pie.  Sprinkle with parmesan cheese.  Place under the broiler until the cheese bubbles and barely starts to brown.   Remove and serve immediately.

Prepare the other pie with the remaining ingredients.  This may be refrigerated, covered.  To serve: uncover,  microwave until hot,  then place briefly under the broiler to slightly brown the cheese.

The Sneaky Kitchen
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