Eggplant Pizza
From Brittany Brown
Trafalgar Middle
Ingredients:
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2 large eggplants sliced lengthwise 3/4-inch thick (about 8 slices)
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3 1/2 tablespoons extra virgin olive oil divided
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1 ½ teaspoons kosher salt divided
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½ teaspoon black pepper divided
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16 ounces sliced cremini (baby bella) mushrooms
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3 cloves garlic minced
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1/2 teaspoon dried oregano
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1 (24-ounce) can prepared marinara-style pasta sauce of choice I used a roasted garlic flavor
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1 (15-ounce) container part-skim ricotta cheese
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1 (10 ounce) package frozen chopped spinach thawed with excess water squeezed out
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1/2 cup grated Parmesan divided
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1 large egg
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1 cup shredded part-skim mozzarella cheese or a blend of mozzarella and provolone
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2 tablespoons chopped fresh basil thyme, or parsley