Entrees > Leftovers > Eggplant Pizza >
Eggplant Pizza
1 medium eggplant, sliced
Salt
1 stick butter
Seasoned breadcrumbs
Nonstick cooking spray
1 large can or jar of tomato sauce
1 LB leftover cooked meat (ground beef, pepperoni slices or sausage)
Mozzarella cheese, sliced
Peel eggplant; cut into 1/4"-thick slices and soak in lightly salted water by weighing down with a bowl or saucer. Dry eggplant slices gently with a paper towel. Melt butter in a large bowl in the microwave; dip dried eggplant slices in butter so that both sides are covered. Place breadcrumbs in another bowl; toss eggplant slices to coat. Place on a cookie sheet that has been lightly greased with nonstick cooking spray. Heat tomato sauce in a medium pot; mix in leftover meat or place meat directly on breaded eggplant slices. Spoon sauce on top to cover. Bake at 350-degrees F for about twenty minutes. Top with sliced Mozzarella cheese and brown. Slice and serve.
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