Eggplant tastes s good with Italian ingredients! You can also make this dish with zucchini squash. This is a great way to use up leftover charcuterie platter ingredients!
Ingredients
- 1 small eggplant
- 1/4 c. Olive oil
- Dash salt, garlic powder & oregano
- 1/3 c. Marinera Sauce (any leftover pasta sauce is fine)
- 1 small Roma tomato, sliced
- Toppings, some ideas are: mozzarella cheese, prosciutto, pepperoni, salami, olives
- Garnish, some ideas are: fresh basil or parsley, crushed red pepper flakes, grated Parmesan, balsamic vinegar
Heat the oven to 375 and line a baking sheet with parchment.
Slice the eggplant the long way making “pizza slices” just under 1/2” thick.
Blend the oil & spices and brush both sides of the eggplant. Bake 10 minutes.
Flip the eggplant and brush the sauce on each slice. Next add your tomatoes and toppings.
Bake another 8-10 minutes.
Top with garnishes and enjoy. For meal prep add the garnishes after reheating.
