jan wolff - grilled eggplant pizza

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Grilled Eggplant Pizza

 

Recipe By :Jan Wolff, Food Writer, New Jersey

Serving Size : 4 Preparation Time :0:00

Categories : Grilling

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 medium eggplant

2 tablespoons olive oil

15 ounces diced Italian-style tomatoes -- (canned)

1 12 inch prepared pizza crust [or 4 pitas]

1 1/2 cups part-skim mozzarella or soy mozzarella cheese -- grated

1 teaspoon dried Italian seasoning

Salt and pepper

garlic powder

 

Preheat the grill. Peel the eggplant (if desired) and slice into 1/4-inch

crosswise slices.

 

Brush one side of each slice of eggplant with olive oil. Place on the grill, oil

side down, and brush the other side. Grill for about 5 minutes on each side,

remove, and set aside.

 

To assemble pizza, spread tomatoes over crust, top with half the cheese, then

lay the eggplant slices in a fan pattern over the cheese. Top with Italian

seasoning, salt, pepper, garlic powder, and remaining cheese. Place on the

grill, lid closed, for 10 to 15 minutes over medium heat, or until cheese is

melted.

 

Source:

" news 2002-06-12 "

Copyright:

" © 2002 North Jersey Media Group Inc "

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Per Serving (excluding unknown items): 582 Calories; 22g Fat (34.5% calories

from fat); 21g Protein; 74g Carbohydrate; 4g Dietary Fiber; 38mg Cholesterol;

1033mg Sodium. Exchanges: 4 Grain(Starch); 1 1/2 Lean Meat; 2 1/2 Vegetable; 3

1/2 Fat.

 

NOTES : In the summer months, it's a great dish for the grill. The entire recipe

can be prepared outside while the kitchen stays cool. By lightly brushing the

eggplant slices with olive oil, the fat content is considerably less than the

breaded and fried version. Use your favorite prepared pizza crust, or try making

mini pizzas on whole-wheat pitas.

 

Nutr. Assoc. : 0 0 213 4518 922 0 0 0

 

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=^..^= PatH (Pat Hanneman)

online: http://home.earthlink.net/~kitpath/

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