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Recipe Thursday-Eggplant Pizzas

Posted on September 1st, 2016 | Posted in Appetizer, Main Course, Recipes

eggplant pizza-0004

Eggplants are in season right now in Pennsylvania so we are trying to figure out delicious ways to use them up! These Eggplant Pizzas are a simple dish that can be your main course or an appetizer and of course you should get creative with your toppings!

Yield-2-3 Servings
1 large eggplant (00315, 6CT)
1/4 cup olive oil (992055, 4/3LTR)
Kosher salt (CQS030, 12/3#, Morton)
1 cup shredded mozzarella part skim (775564, 6/5#, Foremost Farms)
3/4 cup pizza sauce (990295, 6/#10, Full Red)
1/4 cup golden cherry tomatoes

Slice eggplant into 1/2 inch slices, brush with oil and salt. Grill on medium heat for 3-4 minutes per side. Place on baking sheet and top with sauce, cheese and halved cherry tomatoes. Now you can finish cooking either on the grill or in the oven for 6-8 minutes on 350. It may be cleaner in the oven.

Recipe from the Kitchen of Kristy Clark

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