EGGPLANT (AUBERGINE) AND MUSHROOM PIZZA

Eggplant (Aubergine) and Mushroom Pizza image

Provided by spatchcock

Categories Grains

Time 1h53m

Yield 8 serving(s)

Number Of Ingredients 8

2 eggplants, cut 1/8 inch slices
2 teaspoons salt
1 pizza dough
6 -7 tablespoons tomato sauce
5 tablespoons more if desired part-skim mozzarella cheese, grated
1 -1 1/2 cup mushroom, sliced
4 teaspoons fresh oregano, chopped or 1 teaspoon dried oregano
fresh ground pepper

Steps:

Sprinkle eggplant with salt and let sit in a colander for 30 minutes.
Rinse and pat dry.
Arrange eggplant slices in a single layer on a lightly oiled baking sheet and bake in a preheated 400 degree oven for 3 to 4 minutes on each side, or until the eggplant is tender and lightly browned.
Let cool.
Divide pizza dough in half to form two pizzas, or just make one large pizza. Follow directions for dough.
Spread tomato sauce over each pizza round and sprinkle cheese over the top, dividing if necessary for two smaller pizzas.
Arrange mushrooms and several eggplant slices over the cheese and sprinkle with fresh or dried oregano.
Season with salt and pepper.
Follow baking directions for pizza dough.

Nutrition Facts : Calories 57.8, Fat 1.8, SaturatedFat 0.9, Cholesterol 5.6, Sodium 697, Carbohydrate 8.5, Fiber 4.5, Sugar 3.5, Protein 3.8