3 small eggplants - cut into slices
1/2 cup panko crispy bread crumbs
1 tbsp italian seasoning
splash of milk
1 cup pizza sauce
proscuitto - 1 slice per eggplant
1/2 cup diced tomatoes
1/4 cup grated carrots
1/8 cup diced onions
1 tbsp fresh basil
1/2 cup tillamook garlic white cheese shredded
Preheat oven to 375 degrees
Mix panko crumbs and italian seasoning in a bowl or I sometimes use a baggie for it. In a separate bowl whisk one egg and a splash of milk (maybe a tbsp or so). Cut eggplant into strips/slices - about 1/4 inch in depth. For the 3 eggplants I had I was able to cut them into 7 slices total. Dredge each slice into the egg and then into the crumb mixture and place on greased pan or cookie sheet. Place in oven and cook eggplants until you can get a fork through them easily ~ approximately 20 minutes.
Once eggplants are soft, take out of the oven and spread the pizza sauce over each slice. Add 1 slice of proscuitto to each egg plant and then cover with tomatoes, carrots, onions. Sprinkle with basil and spread cheese over the top. Place back in oven and cook for another 15 minutes until cheese is melted and slightly brown.
|breaded egg plant|
|ready to go into the oven.|
This pizza will need to be eaten with a fork and knife as the eggplant is slightly soft and will not stand up to being finger food. The next time I make it I am going to try thinner slices and maybe some oil on the eggplant so they will be crisper or even fry the eggplant in a small amount of oil before breading it. If anyone has any suggestions on making the egg plant crispier please leave me your suggestion.
til next time <3 <3 <3 Marlys
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