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Eggplant (Aubergine) Parmesan Pizza

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“I love eggplant parmesan and I love pizza, so I thought, why not? This is really good, just serve with a side salad for a complete meal.”
READY IN:
50mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

  • 1 lb eggplant, peeled and sliced
  • 1 egg white, lightly beaten
  • 12 cup seasoned dry bread crumb
  • 1 Boboli pizza crust
  • 1 cup pasta sauce
  • 1 cup mozzarella cheese, shredded
  • 14 cup parmesan cheese, grated

Directions

  1. Preheat oven to 375º. Spray 1 large baking sheet w/ fat-free cooking spray.
  2. Dip eggplant slices into eggwhite, then breadcrumbs.
  3. Arrange on prepared baking sheet. Bake 15 minutes. Turn slices over. Bake 10 minutes longer or until browned on both sides. Remove from oven.
  4. Increase oven to 400º.
  5. Top pizza crust with pasta sauce, eggplant, and cheeses. Bake 10-15 minutes.

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