EGGPLANT PIZZAS1 medium eggplant
1 teaspoon salt
olive oil cooking spray
2 large tomatoes, sliced 1/4-inch thick
2 teaspoons Herbes de Provence (or Italian seasonings)
1 cup shredded Jarlsberg cheese
Preheat broiler.
Wash eggplant, but do not peel. Cut crosswise into round slices 1/4-inch thick. Sprinkle both sides of eggplant with a little salt. Let stand 10 minutes, then pan dry.
Set eggplant slices on a lightly greased baking sheet. Lightly spray eggplant with olive oil.
Broil about 4 inches from heat until light brown, about 2 minutes. Carefully with tongs turn over and broil until light brown on second side, about 2 minutes. Remove eggplant from broiler.
Turn off broiler and set oven temperature to 350 degrees F.
Top each eggplant slice with a tomato slice of equal size. Sprinkle with herbs. Top with shredded cheese.
Return slices to oven and bake 4 to 5 minutes until cheese melts. Serve immediately.
Makes 4 servings
Source:
365 Ways to Cook Vegetarian by Kitty Morse