Eggplant Bolognese Pizzas

Name: Eggplant Bolognese Pizzas
Total time: 30 min
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

mealplans.cooksmarts.com

You did most of the hardwork last night so tonight's dinner is super simple. Just spoon on the leftover bolognese to sliced eggplant, which is a great veggie "pizza crust." You'll have some extra...

View full recipe on mealplans.cooksmarts.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at mealplans.cooksmarts.com.

Share this recipe:

Cooking tools:

Cooling rack
Pastry brush
Baking sheet
Oven
Chef's knife
Cutting board
Mixing bowl
Whisk
Measuring cup
Measuring spoon
Grater
Airtight container
Refrigerator

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