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Eggplant Pizza

Serves: 6

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   1 eggplant medium, pared and sliced 3/4 -inch thick
   1 tablespoon salt
   3 eggs
   1/4 cup water
   All-purpose flour
   Vegetable oil
   1/4 pound mozzarella cheese thinly sliced
   1 cup ground beef coarsely ground cooked pork, or turkey (optional)
   1 8-ounce can tomato sauce
   1/2 teaspoon italian seasoning dried crushed
   1/2 cup parmesan cheese grated

Sprinkle eggplant slices with salt and let stand 30 minutes. Rinse; press out all moisture and pat dry with paper towels. Beat eggs with 1/4 cup water until light. Dip each eggplant slice in egg mixture, then flour, then egg mixture again. Heat 1-inch vegetable oil in a large skillet over medium-high heat and fry slices until golden brown. Place eggplant in one layer on a lightly-greased 14-inch pizza pan or in a 9 x 13-inch shallow baking dish. Cover with mozzarella cheese and optional meat. Mix tomato sauce with Italian herb seasoning and pour over each round; sprinkle with Parmesan cheese. Bake in a preheated 375° F oven for 15 to 20 minutes or until hot and cheese is melted. Serve at once.

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