Mini Eggplant Pizzettes recipe

4 servings

1 eggplant - 3 inches in diameter, peeled and cut into 4 half-inch thick slices

4 teaspoons olive oil

1/2 teaspoon salt

1/8 teaspoon ground black pepper

1/4 cup pasta sauce

4 ounces Canadian bacon (optional)

1/2 cup shredded part-skim mozzarella cheese

Preheat the oven or toaster oven to 425 degrees F.

Brush both sides of the eggplant with the oil and season with the salt and pepper.

Arrange on a baking sheet and bake until browned and almost tender, 6 to 8 minutes, turning once.

Spread 1 tablespoon of pasta sauce on each eggplant slice.

Top, if desired, with the Canadian bacon (optional) and shredded cheese.

Bake until the cheese melts, 3 to 5 minutes.

Serve hot.