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Week of 12/9/13

Eggplant Bolognese Pizzas
with kale caesar salad

Active: 20 min Total: 30 min
Original
Eggplant Bolognese Pizzas
You did most of the hardwork last night so tonight's dinner is super simple. Just spoon on the leftover bolognese to sliced eggplant, which is a great veggie "pizza crust." You'll have some extra time to make your own croutons and make this kale salad out of this world.
Dependency
Mushroom Sundried Tomato Bolognese
Proteins
Cheese, Ground meat
Cuisines
European - Mediterranean
Save recipe
25

Ingredients

Metric
Servings:
4
Eggplant Bolognese Pizzas:
  • Italian eggplant - 1 lb , sliced
  • Olive oil - 3 Tbsp
  • Leftover mushroom sundried tomato bolognese - 3 to 4 cups ((from Tuesday's dinner))
  • Mozzarella cheese - 6 oz , grated
  • Parmesan cheese - 2 oz , grated
Kale Caesar Salad:
  • Bread - 2 cups , torn ((You can go rustic with a ciabatta or a baguette or use sandwich bread))
  • Olive oil - 2 Tbsp + 2 Tbsp
  • Kale - 1 bunch , leaves of
  • Lemon juice - 2 Tbsp
  • Dijon mustard - 1 tsp
  • Plain yogurt - 2 Tbsp
  • Parmesan cheese - for serving over salad , grated

Prep

  1. Make croutons - Preheat oven to 375F (191C) degrees. Tear bread into small bite-sized pieces. Toss with first part of olive oil and bake in the oven for 12 to 15 minutes, until golden and crispy. (Can be done up to 3 days ahead, just store croutons in a well-sealed container)
  2. Kale - Remove leaves from stems and tear into bite-sized pieces. (Can be done up to 3 days ahead)
  3. Make vinaigrette - Whisk together lemon juice, Dijon, yogurt, and remainder of olive oil. Toss with kale leaves and refrigerate. (Can be done up to 1 day ahead)
  4. Eggplant - Slice into 1/2" (1.25 cm) thick slices.

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Make

  1. Preheat oven to 425F (218C) degrees. Place a cooling rack into a sheet pan. Lay out eggplant slices on cooling rack (if any liquid comes out of the eggplant while cooking, it'll just drop below into pan and not make the eggplant soggy). Brush with olive oil and sprinkle with salt.
  2. Divide leftover bolognese from Tuesday's dinner onto eggplant slices and bake in the oven for 10 minutes.
  3. While eggplant is baking, toss dressed kale leaves with croutons and parmesan cheese if desired.
  4. Layer on mozzarella and then parmesan and bake for another 8 to 10 minutes, until golden and bubbly. Enjoy warm with salad on the side!

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