Ok so, this inspiration came from my girl Vonda buying me a Chinese Eggplant !!! What to do what to do !!! I know... I'll make a pizza with it !!! So, thank you Vonda for thinking of me and buying me this special gift .... its every girls dream !!! ;) So, what's a Chinese Eggplant anyway !? Chinese eggplants have thinner skins than American eggplant, are long and circular, less seeds than American so there is a milder less bitter taste. So that being said, it was perfect for our purposes !!! Hope you give this fun experiment a try ;)
Ingredients for crust~
3 small-medium zucchini
1 egg
1 1/2 cup shredded parmesan
Salt
Dash pepper
Dash garlic powder
Grate zucchini and add salt, let sit for 5 minute, then drain off liquid and pour zucchini into light dish cloth and SQUEEZE out excess liquid. Put in bowl and mix with egg, pepper, garlic and cheese. Pat onto Pam sprayed pizza stone and fill circle to with in an inch of sides making sure all crust is same consistency in depth. Bake at 450 for 15-20 or until completely browned. Remove from oven and prepare toppings.
Ingredients for toppings~
Sliced Chinese eggplant into thin rounds about 1/8th inch
EVOO
Salt
Pizza Sauce
Provel Cheese, grated ( thank you Jaki for turning me on to Provel~ YUM)
Bell Peppers
Purple Onions
Diced Tomato
Brush Eggplant slices with EVOO and salt and lay on foil lined pan and broil for 3 minutes, remove from oven and flip rounds and broil other side for 3 more minutes or until browning begins to occur. Meanwhile, top zucchini crust with Pizza sauce and Italian seasonings if desired. Then top with grated Provel Cheese, followed by broiled eggplant, peppers, onions and tomatoes. Bake at 425 for 10 minutes, or until cheese is melted and veggies are crisp tender. Enjoy ;)
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