Eggplant Skillet Pizza
I think it could be an omelet or a cold / hot entree - but when I tasted it everyone called it "pizza" and I said so on the site. It is a recipe taken from my godmother, in fact as there are many on the site, very simple and delicious. Now that the eggplant season is starting, you can make the recipe very quickly with the ingredients that you definitely have in the fridge.
By the way, the mayonnaise in the recipe can be replaced either with a cream cheese or in the light version with some thicker yogurt.
Eggplant slices are cut about 1 cm thick.
Let me give you a tip: to know how many slices you cut for your pan - as you cut them, arrange them on the cold pan to see how many fit you. After you have completed the pan, set them aside.
Then heat the pan well with a little oil and arrange the eggplant again to harden.
When they brown on one side, turn them on the other - leave for another 5 minutes.
During this time, beat the eggs with a little salt and if you like a little pepper.
Then pour the egg mixture over the eggplant, making sure to cover them completely.
Make a small fire and cover the pan with a lid - this way the omelet will slowly cook underneath and on top due to the steam.
In the mayonnaise add the crushed garlic and mix the composition.
Now check the omelet if it is ready - it should be firm without liquid egg portions.
Turn the omelette / pizza over on a flat round plate.
Spread it on top with the mayonnaise and garlic mixture.
Then grate the tomatoes and spread them evenly over the mayonnaise.
Before serving, sprinkle with chopped greens and slice it like a pizza.
Good and cold and warm, I recommend you with confidence - a good solution for a quick meal or unexpected guests :)
Good appetite!
