Eggplant Bolognese Pizzas
with kale caesar salad

Name: Eggplant Bolognese Pizzas
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 lb Italian eggplant, sliced; 3 Tbsp Olive oil; 3 to 4 cups Leftover mushroom sundried tomato bolognese ((from Tuesday's dinner)); 6 oz Mozzarella cheese, grated; 2 oz Parmesan cheese, grated; 2 cups Bread, torn ((You can go rustic with a ciabatta or a baguette or use sandwich bread)); 2 Tbsp + 2 Tbsp Olive oil; 1 bunch Kale, leaves of; 2 Tbsp Lemon juice; 1 tsp Dijon mustard; 2 Tbsp Plain yogurt; for serving over salad Parmesan cheese, grated

Active: 20 min Total: 30 min

Original

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

Ingredients

Metric

Servings:

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

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)
Kale - Remove leaves from stems and tear into bite-sized pieces. (Can be done up to 3 days ahead)
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)
Eggplant - Slice into 1/2" (1.25 cm) thick slices.

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Make

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.
Divide leftover bolognese from Tuesday's dinner onto eggplant slices and bake in the oven for 10 minutes.
While eggplant is baking, toss dressed kale leaves with croutons and parmesan cheese if desired.
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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