About a week ago, I served sauteed eggplant. Both my boys tried a bite (that’s the rule in my house), and both did not have a second bite.
A few days later, I made these cute, delicious, little eggplant pizzas, and my six-year-old couldn’t get enough. He ate almost all of them! (As it turned out, my younger son still did not care for the eggplant!)
They really are tasty and are super quick and easy to prepare!
1 (approximately 8-inch) Chinese eggplant
Salt and pepper
1/4 cup marinara sauce
1/4 cup finely grated parmesan cheese
Serves 2 to 4
Total Prep and Cooking Time: less than 20 minutes
Coat a baking sheet with foil and drizzle it with olive oil. Then slice the eggplant into approximately 1/4-inch slices and place them on the baking sheet. Flip them over and drizzle with more olive oil. Season both sides of the slices generously with salt and pepper.
Coat a large saute pan with olive oil. (Yes, more olive oil; the eggplant absorbs the oil very quickly.) Place the pan over high heat.
Add the eggplant slices to the pan — if you don’t hear a sizzling sound, your pan’s not hot enough yet. Wait until it’s very hot and listen for the sizzle! Turn the heat to medium and cook until tender and nicely browned, about 4 minutes per side. Once the second side is nearly done, use a teaspoon to add a bit of the marinara sauce to the top of each eggplant slice. Then do the same with the cheese. The cheese should be melted by the time the underside is browned.
An additional note:
Use any marinara sauce you like!