Eggplant seems to be one of those things you either love or you hate. The funny thing about it is that eggplant is pretty much one of those things that just takes on the flavors of whatever it is cooked with. I was looking for a way to use up some eggplant and I came up with this recipe. It turned out to be really, really good. In fact, I actually think it was even better the next day for lunch.
Don’t have any eggplant? No worries. Just leave it out. I think this would be good either way. Feel free to add and substitute ingredients at will in order to make it the way you like your own pizza. I have plans to do a Veggie only version in the near future.
2 Cups Rotini pasta (measure this dry)
1 medium to large Eggplant
Pizza Toppings to taste (I used mushrooms, pepperoni, and canadian bacon in this one.)
1 Quart Pizza or spaghetti sauce
1 1/2 to 2 Cups of Shredded Cheese of choice
8X8 inch pan
Preheat oven to 375* F. Spray pan with nonstick cooking spray.
Cook pasta just until done. Drain.
Peel eggplant and dice it into small chunks. Place diced eggplant in a bowl of salted water. The salt water helps to draw the bitterness out of the eggplant and it also helps it to not change color. Let it soak while the pasta is cooking, then drain it and do not rinse.
Add eggplant to the cooked pasta and mix well. Add in pizza toppings of choice and fold into the pasta mixture.
Stir in sauce and blend well.
Pour pasta mixture into prepared dish. It will fill it to the top. Top with shredded cheese. It’s ok if it is above the top of the pan. It will melt down and be just fine.
Cover dish with aluminum foil and bake for 45 minutes. Remove foil and cook for 10 minutes more until cheese is brown and yummy. Serve and enjoy!