Eggplant pizza
4 servings
Ingredients
| Quantity | 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 |
Directions
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