Eggplant (Aubergine) And Mushroom Pizza – a delicious recipe with eggplants, salt, dough, tomato sauce, mozzarella cheese, mushroom. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
Sprinkle eggplant with salt and let sit in a colander for 30 minutes.
2
Rinse and pat dry.
3
Arrange eggplant slices in a single layer on a lightly oiled baking sheet and bake in a preheated 400 degree oven for 3 to 4 minutes on each side, or until the eggplant is tender and lightly browned.
4
Let cool.
5
Divide pizza dough in half to form two pizzas, or just make one large pizza. Follow directions for dough.
6
Spread tomato sauce over each pizza round and sprinkle cheese over the top, dividing if necessary for two smaller pizzas.
7
Arrange mushrooms and several eggplant slices over the cheese and sprinkle with fresh or dried oregano.
8
Season with salt and pepper.
9
Follow baking directions for pizza dough.
111
kcal
Calories
3
g
Fat
14
g
Carbs
8
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 2 eggplants, cut 1/8 inch slices, 2 teaspoons salt, 1 pizza dough, 6 -7 tablespoons tomato sauce, and more.
Yes, Eggplant (Aubergine) And Mushroom Pizza falls under the Vegetarian category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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