About this recipe:Large eggplant (brinjal) makes a wonderful alternative to your ordinary pizza crust. I have tons of eggplant (brinjal) from my garden so I make these about once a week! Fun way to get your kids to eat their veggies. I suggest adding pepperoni, mushroom, and peppers.
1 cup (125g) plain flour
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 teaspoon dried oregano
1 large eggplant (brinjal), sliced into 1.5cm rounds
Beat the eggs in a bowl. Mix the flour, salt, pepper, and oregano in a 4litre resealable plastic bag. Dip each eggplant slice in the egg, then drop the eggplant in the flour mixture one at a time, shaking the bag to coat the eggplant.
Heat the vegetable oil in a large, deep skillet over medium heat. Place the eggplant slices in the skillet to cook, turning occasionally, until evenly browned. Drain the eggplant slices on a paper towel-lined plate. Arrange the eggplant in one layer on a baking tray. Spoon enough pizza sauce to cover each eggplant slice. Top each eggplant with mozzarella cheese.
Bake in the preheated oven until the mozzarella cheese is melted, 5 to 10 minutes.