EGGPLANT PIZZAS

Eggplant Pizzas image

Provided by Taste of Home

Time 55m

Yield 2 dozen.

Number Of Ingredients 15

1 cup all-purpose flour
4 large eggs, beaten
2-1/2 cups Italian-style panko bread crumbs
1 medium eggplant, peeled and cut into 1/4-inch slices
Olive oil-flavored cooking spray
1 pound bulk Italian sausage
1 small onion, chopped
1 small green pepper, chopped
3 garlic cloves, minced
1/2 pound sliced fresh mushrooms
1 small zucchini, chopped
1 tablespoon olive oil
1-1/2 cups garden-style spaghetti or marinara sauce
1-1/2 cups chopped fresh spinach
1-1/2 cups shredded part-skim mozzarella cheese

Steps:

Place the flour, eggs and bread crumbs in separate shallow bowls. Dip eggplant in flour, eggs and then coat in crumbs. Place on greased baking sheets; coat tops with cooking spray. Bake at 400° for 15-18 minutes or until tender and golden brown., Meanwhile, in a large skillet, cook the sausage, onion, pepper and garlic over medium heat until meat is no longer pink. Drain and transfer to a bowl; keep warm. In the same skillet, saute mushrooms and zucchini in oil until tender. Return sausage to the skillet; stir to combine., Spread spaghetti sauce on eggplant rounds. Top with sausage mixture, spinach and cheese. Bake 4-6 minutes longer or until cheese is melted.

Nutrition Facts :