Eggplant Pizza

2 eggs

1 cup all-purpose flour

1/2 teaspoon salt

1/4 teaspoon ground black pepper

1/2 teaspoon dried oregano

1 large eggplant, sliced into 1/2 inch rounds

1/4 cup vegetable oil

1 (14 ounce) can pizza sauce

1 1/2 cups shredded mozzarella cheese

Pizza toppings of choice

Preheat an oven to 350 degrees F (175 degrees C). Beat the eggs in a bowl. Mix the flour, salt, pepper, and oregano in a 1 gallon resealable plastic bag. Dip each eggplant slice in the egg, then drop the eggplant in the flour mixture one at a time, shaking the bag to coat the eggplant. Heat the vegetable oil in a large, deep skillet over medium heat. Place the eggplant slices in the skillet to cook, turning occasionally, until evenly browned. Drain the eggplant slices on a paper towel-lined plate. Arrange the eggplant in one layer on a baking sheet. Spoon enough pizza sauce to cover each eggplant slice. Top each eggplant with mozzarella cheese. Bake in the preheated oven until the mozzarella cheese is melted, 5 to 10 minutes.

This was suprisingly good. I would recommend cutting the eggplant thinner than what the recipe says...the thicker ones were a little more chewy and weren't as good. I added garlic flavored crushed croutons to my flour mixture. We topped with chopped sausage (the kirkland italian sytle meatballs), green bell pepper, red bell pepper, onion, mushroom, and tomoato. And of course cheese! Sorry, I didn't get a picture of this.