Eggplant Pizza

Name: Eggplant Pizza
Yield: 8
Ingredients: 3 medium eggplants (900 g), with skin, cut into thin slices; 2 tablespoons of salt; 3 cloves of garlic, cut into thin slices; 6 tablespoons of olive oil; 2 pre-made pizza crusts, 25 cm in diameter each (280 g) or 1 basic dough recipe (see page 35); 200 g of grated Gruyère cheese; 1/3 cup of chopped black olives (50 g); 1 tablespoon of oregano

1
3 medium eggplants (900 g), with skin, cut into thin slices
2
2 tablespoons of salt
3
3 cloves of garlic, cut into thin slices
4
6 tablespoons of olive oil
5
2 pre-made pizza crusts, 25 cm in diameter each (280 g) or 1 basic dough recipe (see page 35)
6
200 g of grated Gruyère cheese
7
1/3 cup of chopped black olives (50 g)
8
1 tablespoon of oregano

Ingredients

1
3 medium eggplants (900 g), with skin, cut into thin slices
2
2 tablespoons of salt
3
3 cloves of garlic, cut into thin slices
4
6 tablespoons of olive oil
5
2 pre-made pizza crusts, 25 cm in diameter each (280 g) or 1 basic dough recipe (see page 35)
6
200 g of grated Gruyère cheese
7
1/3 cup of chopped black olives (50 g)
8
1 tablespoon of oregano

Directions

1
Place the eggplant slices on a rack and sprinkle with salt
2
Let it sit for about 20 minutes
3
Rinse under running water, pat dry with a dish towel or paper towels, and reserve
4
Heat the oven to 200°C (hot)
5
In a large frying pan over medium heat, sauté the garlic in olive oil, stirring occasionally with a wooden spoon, until it's soft (about 1 minute)
6
Add the reserved eggplant and fry until it starts to brown (about 10 minutes)
7
Remove from heat and let drain on paper towels
8
Arrange the eggplant on the pizza crusts, then top with grated Gruyère cheese and chopped black olives
9
Sprinkle with oregano
10
Bake in a preheated oven at douring the edge (about 15 minutes)
11
Serve immediately
12
302 calories per slice.