Eggplant pizza

Yield: 4 servings

Measure Ingredient
\N \N This is an absolute must to try..
\N \N 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

Similar recipes