eggplant pizza
| Measure | Ingredient |
|---|---|
| This is an absolute must to try.. | |
| Serves 4. | |
| 3 cups | Grated eggplant |
| 3 eaches | Eggs, beaten |
| 1½ cup | Whole wheat flour |
| ¼ cup | Wheat germ |
| 16 ounces | Can stewed tomatoes |
| 12 ounces | Tomato sauce |
| ¼ teaspoon | Freshly ground pepper |
| 1 teaspoon | Basil |
| ½ teaspoon | Oregano |
| 2 tablespoons | Olive oil |
| 2 eaches | Cloves garlic, minced |
| 1 medium | Onion, chopped |
| 2 eaches | Bell peppers, chopped |
| ½ small | Head cauliflower, thinly sliced |
| 1 each | Spear broccoli, thinly sliced |
Preheat oven to 400F. Mix eggplant, eggs, flour and wheat germ together. Spread onto a greased pizza pan. Bake in oven for 20 minutes, or until crust is lightly browned. Meanwhile, in a large mixing bowl, combine stewed tomatoes, tomato sauce, pepper, basil and oregano. Set aside. Heat oil in a wok or large skillet, add garlic, onion, peppers, cauliflower and broccoli. Stir fry 5-10 minutes.
When crust is done, reduce oven heat to 350F. Cover crust with tomato sauce, then layer with vegetable mixture, and cook pizza 30 minutes. Serve hot. Origin: Yeast Free Living. Shared by: Sharon Stevens, Oct/94.
Submitted By SHARON STEVENS On 10-13-94
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