Eggplant Bolognese Pizzas | Cook Smarts

Ingredients

• 1 lb Italian eggplant, sliced
• 3 Tbsp Olive oil
• 3 to 4 cups Leftover mushroom sundried tomato bolognese ((from Tuesday's dinner))
• 6 oz Mozzarella cheese, grated
• 2 oz Parmesan cheese, grated
• 2 cups Bread, torn ((You can go rustic with a ciabatta or a baguette or use sandwich bread))
• 2 Tbsp + 2 Tbsp Olive oil
• 1 bunch Kale, leaves of
• 2 Tbsp Lemon juice
• 1 tsp Dijon mustard
• 2 Tbsp Plain yogurt
• for serving over salad Parmesan cheese, grated