Ingredients
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:
- Olive oil - 2 Tbsp + 3 Tbsp
- Kale - 1 bunch , leaves of
- Shallots - 1/2 bulb , diced
- Lemon juice - 2 Tbsp
- Dijon mustard - 1 tsp
- Apples - 1 , chopped
- Walnuts - 1/3 cup
Prep
- Kale - Remove leaves from stems and tear into bite-sized pieces. (Can be done up to 3 days ahead)
- Make vinaigrette - Dice shallots. Whisk together shallots, lemon juice, Dijon, 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's baking, chop apples. Toss dressed kale leaves with apples and walnuts.
-
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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