Hedden Family Recipes

Eggplant pizzas

Ingredients:

• One or more very wide (at least 3" wide) eggplant(s) and/or zucchini(s) and/or yellow squash(es), or any other large vegetable available and desired
• Tomato paste (can be replaced by tomato sauce, but in that case do not thin it)
• Grated mozzarella cheese
• Large basil leaves and or dried basil and/or Italian seasoning
• Crushed red pepper for serving (optional)

Directions:

1. Cut eggplants into slices about ¾"-1" thick. Brush both sides of each slice with olive oil. Fry or grill on one side, then flip and cook on the other side. Do not add toppings until slices have been cooked on both sides.
2. Put some tomato paste into a small bowl and add water to thin it until it is easy to spread. If substituting tomato sauce, do not thin it. Spread onto the cooked eggplant slices.
3. Put large basil slices or dried basil or Italian seasoning on top of tomato paste.
4. Sprinkle shredded mozzarella on top of basil.
5. Place slices, topping side up, back onto heat and heat until cheese melts.