Monday, October 13, 2014

Meatless Monday and A Year of Pizza Recipe

Well I had my second skating lesson and I fell again.....HARD.  I am in very serious pain here.  If I am not better in the morning my skating days are over.  If I am not better by Wednesday I will consider going for some films to see what I damaged.

Today is Meatless Monday.  I decided to make an Eggplant Parmesan Pizza which allows me to accomplish this month's Year of Pizza post as well.

I love eggplant and tomato sauce.  In fact, the sauce I served with this pizza was made with grilled eggplant and canned last year.

I had frozen half a recipe of Pizza Dough the last time I made pizza.  You can click on the link for my recipe, use your own recipe or buy premade pizza dough.  You need enough for a 12" pizza.


Roll out your dough and press into a cast iron skillet.
Then brown your eggplant and layer some of it in the bottom of the crust.


Cover the eggplant with a layer of both cheeses and drained, diced tomatoes.


Continue layering until the crust is full.
Bake in a preheated 450* oven for 25-35 minutes.
Let set in pan for 10 minutes before cutting.


You can serve this pizza as is or if you like a saucier pizza you can serve your favorite sauce on the side and let people ladle it over the top of the pizza after it is served.

Eggplant Parmesan Pizza

Pizza Dough for a 12" pizza
2 small eggplants, peeled and cut into 1/4" slices
1/4 c olive oil
3 eggs
1 c. flour, seasoned with salt and pepper to taste
1 (14.5 oz) can diced tomatoes, drained
12 oz. Fresh Mozzarella Cheese, cut into 1/4" slices
3/4 c. Parmesan Cheese
Marinara or Pizza Sauce (if desired)

Roll out Pizza dough to a 12" round and press into a lightly oiled cast iron skillet.  

Beat eggs and place in a shallow bowl.  Season flour and place in another shallow bowl. Place Olive Oil in a skillet and heat until hot but not smoking.  Dip eggplant slices into egg and then dredge in flour mixture.  Fry in skillet, in batches, for a minute or two per side until nicely browned.  Place 1/3 of the eggplant slices evenly along bottom of crust.  Layer with 1/3 of the Mozzarella Cheese, sprinkle with 1/4 c. of the Parmesan cheese and 1/3 of the diced tomatoes.  Repeat layers twice more. Bake in a preheated 425* oven for 25-35 minutes.  Let sit for 10-15 minutes before cutting.  Serve with additional sauce if desired.  Print Recipe

I am sharing this recipe at Simple Supper Tuesday and Thrifty Thursday

One year ago-Stressful Sunday. Organizing Opportunity

6 comments:

  1. Egads girl it might be time to quit skating. Hope you are better tomorrow. I love eggplant. It has been a long time since I've had some.

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    1. I think you may be right Paula.

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    2. I am better but I really jarred myself. Tomorrow I will go to the chiropractor and see if that helps. I also had a hint of blood in my urine today so if that doesn't clear up I'll get in to see the doc.....my skating days are over.

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    3. OMG Wendy...I have been worried about you all day. You must have really, really hurt yourself. I hope tomorrow all is better

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    4. I am feeling much better today Paula, thanks.

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