Eggplant Bianco Pizza

[Guest guest]

Eggplant Bianco Pizza

 

Pesto Sauce:

1 cup basil, fresh

1/2 cup romano cheese

1/2 cup pine nuts

1 to 2 cloves garlic

olive oil

 

Toppings:

1 to 2 eggplant, cut 1/4 inch

slices

3 eggs

bread crumbs

oil

1 to 1 1/2 lbs. mozzarella

fresh mushrooms (if desired)

spinach (if desired)

onions (if desired)

artichoke hearts (if desired)

 

Take all ingredients for pesto sauce, except oil, and

put into blender. Add oil until it makes a paste. Take

eggplant, cut 1/4-inch slices. Dip into beaten eggs, then into

bread crumbs. Fry in oil, then take your pre-made or frozen

dough, roll out onto pan square or round. Tablespoon your

paste on dough and spread it out. Place your eggplant all

over, then your Mozzarella and other toppings if desired. Bake

in 350 degrees oven until crust is crisp and cheese melted.