Baked Eggplant Pizza (Or Parmesan)
Serves 3, depending on how you slice your eggplant a serving size is 1 2/3 slice from 5 slices or 2 slices from 6.
1 Eggplant, roughly a pound
3/4C Onion, minced
3/4C Mushrooms, chopped
1/2C Bell Pepper, chopped
1 Serving Bread Crumbs (Mine are rice and point out to 1/4C for 1 point)
2T Parmesan Cheese, grated (Kraft or store brand)
1t Olive Oil
1/2-1t Sea Salt
1t Italian Seasonings
3T Tomato Paste
1/4C Vegetable Broth
Preheat oven to 425
Remove top of eggplant, remove 2 rounded edges by slicing thinly and set those aside. Slice remaining eggplant lengthwise about 1/2-3/4" thick. Lay on a lightly sprayed baking sheet. I use the grill side of my griddle. Brush or Spray eggplant with 1/2t Olive Oil, I use the WW oil sprayer. Sprinkle with sea salt.
In a medium bowl combine all other ingredients except Bread Crumbs and Parmesan Cheese. Take the sliced edges of the eggplant, dice up finely and add to mixture. Divide mixture onto all eggplant slices and spread evenly.
Place Bread Crumbs and Parmesan Cheese into a small bowl and mix well. Using a teaspoon at a time gently sprinkle over eggplant slices until gone. Lightly spray the slices with the remaining 1/2t Olive Oil.
Bake in oven for 15-18 minutes until eggplant softens. Switch to broil for 1-2 minutes to crisp the tops. Remove from oven and serve warm. You could serve this with rice, quinoa or noodles. Enjoy!
Topping variation: To make these Vegan for my mother I used nutritional yeast in place of the Parmesan Cheese. You could also add a thinly sliced meat, for my mom we tried Italian Field Roast "Sausages", they were delicious!
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