We had some rain storms come in overnight but all was clear for this morning’s run. I was so thankful to see the sunrise after a couple of cloudy days out in Texas! Gotta love spring weather.
So I’ve been experimenting a lot in the kitchen lately and decided once again to try out eggplant pizza…it has been a while since I’ve made these! I like to mix it up with the toppings but this one was really delicious. With the parmesan added on there it really did remind me of the eggplant parmesan I like to get at Eatzi’s from time to time! I love re-creating restaurant/market favorites in my own kitchen. This was a nice healthy alternative. I did not miss the bread at all!
Here is what I used:
-1 small eggplant, sliced up into rounds
-1 cup of shredded parmesan cheese
-1/4 cup of tomato sauce
-1/2 cup of chopped up kale
-Chicken sausage or whatever your desired protein to add on top.
I purchased hot & spicy chicken sausage from Sprouts and cooked it on the stove before adding it on the pizza.
Preheat your oven to 375. Slice up fresh eggplant (not cooked), top with tomato sauce, shredded cheese, chicken sausage and chopped up kale. Cook in the oven for 15-20 minutes until cheese melts and eggplant cooks through. Makes 4 mini pizzas.
What’s for dinner tonight? Has the weather been behaving where you live lately?