Ingredients
| Quantity | Ingredients |
|---|---|
| 2 | Asian eggplants (or 1 small Italian eggplant) |
| 2 tbsp (25 mL) | extra-virgin olive oil |
| 1/4 tsp (1 mL) | each salt and pepper |
| 1 lb (500 g) | pizza dough |
| 3/4 cup (175 mL) | pizza or pasta sauce |
| 32 | leaves fresh basil or arugula |
| 2-1/4 cups (550 mL) | shredded provolone or mozzarella cheese |
Directions
1. Preheat oven to 400F (200C). Cut eggplants crosswise into 1/4-inch (5 mm) thick rounds. (If using Italian eggplant, cut rounds into quarters.) Place on greased rimmed baking sheets. Brush with oil; sprinkle with salt and pepper. Roast in preheated oven, turning once, until tender, about 20 minutes. 2. Meanwhile, on floured surface, roll dough into log; cut into 32 pieces. Cover with plastic wrap; let stand for 10 minutes to relax dough. Roll out each piece to 3-inch (8 cm) circle about 1/8-inch (3 mm) thick. 3. Place circles, 1 inch (2.5 cm) apart, on 2 greased rimless baking sheets. Spread 1 tsp (5 mL) of the pizza sauce right to edge of each circle. Top each with 2 eggplant rounds, 1 basil leaf and 1 tbsp (15 mL) of the cheese. (Make-ahead: Cover with plastic wrap; refrigerate for up to 4 hours.) 4. Preheat oven to 500F (260C). Bake in top and bottom thirds of preheated oven, switching and rotating pans halfway through, until crusts are golden on bottom and cheese is melted, about 10 minutes. Makes 32 servings. Nutritional information Per piece: about 79 cal, 3 g pro, 4 g total fat (2 g sat. fat), 8 g carb, 1 g fibre, 6 mg chol, 167 mg sodium. % RDI: 6% calcium, 4% iron, 2% vit A, 2% vit C, 3% folate
Source: www.canadianliving.com