Vegetable Pizza(पिज्जा)

Pizza is becoming such a versatile food. Especially in winter , when it is cold you crave for fat and pizza is perfect choice. But this craving not need be unhealthy. Past couple of month I have successfully made yummy pizza with whole wheat crust that now I am planning to use less and less of Pillsbury dough.
I found this Boboli brand of whole wheat pizza crust which tastes great.

Ingredients:-
(1). 1.5 cup tamoato pastat sauce( I like basil & garlic flavor)
(2). 6-7 olives cut into small rounds
(3). 3 cup mozzerella cheese or more if you like
(4). 10small cubes of  sharp cheddar cheese
(5). 8-10 grape tomatoes
(6). half onion cut into long slices (or whatever shape you like)
(7). half green pepper cut into long slices(or whatever shape you like)
(8). 2 teaspoon dried basil
(9).2 teaspoon dried oregano
(10).Boboli whole wheat pizza crust
(11). 1 table spoon olive oil

Recipe:-
Heat oil in sauce pan. Add tomato sauce , basil and oregano. Let is simmer for about 5-7 minute and then switch off the stove. You can do this in microwave if you like.

Preheat oven for 425F. Bake the wheat pizza crust in oven for about 5-6 minutes. Remove the crust from oven. Spread 2-3 table spoon of sauce so that it covers entire crust. Put chesse cubes on the pizza like they are numbers on the clock by keeping little space in between them.

Put grape tomatoes in between two cheese cubes. now in middle and vegetables. Cover entire crust with Mozzerella cheese. On top of the cheese add more vegetables and put in the oven to back for 10-15minutes. Check periodically, especially crust's bottom part it should not get too dark.

Once it is done. Remove it from oven and let it cool for 5 minutes. Using pizza cutter cut pizza and serve with salad.

Vegetarian Baked Eggplant Parmesan

After searching online and several trials , I came up with easy enough recipe to make vegetarian baked Eggplant Parmesan. I saw this recipe on Martha Stewart Show on PBS. I used that as my base with few changes.

Ingredients:

1. 1 small eggplant
2. 2 cup corn flour
3. half cup milk
4. 1 teaspoon dried oregano
5. 1 teaspoon dried basil
6. 1/4 cup grated Parmesan cheese
7. 1.5 cup dry breadcrumbs
8. 1 teaspoon black pepper powder
9. 1 teaspoon red pepper flakes
10. 5-6 cup pasta style tomato sauce(flavored with oregano and basil)
11. 1 packet shredded mozzarella cheese or fresh mozzarella ball

Recipe:-
Cut eggplants into thin(not more than 1'inch thick) round slices. For small casserole about 25 slices will be enough.Put slices in forms of layers in colander. After each layer sprinkle pinch of salt evenly.Keep aside for 30 minutes to drain.This will remove extra water from eggplant and help in speedup the baking process.When slices have drained,using paper towel wipe off the excess salt and water.

In one bowl add milk and corn flour make it to batter consistency. In another bowl, combine breadcrumb, Parmesan cheese,  oregano and basil, season with black and red pepper. Salt in Parmesan cheese and breadcrumbs are enough so no need to add salt in this mixture.

Dip each slice in the batter,drip off excess batter and now coat each side with breadcrumb mixture. Take two baking sheet , greased them lightly with cooking oil and spread the eggplants. Put both baking sheet in preheat oven of 400F for 40 minutes. After first 20 minutes turn the sides of eggplants.Once eggplants get cooked take the sheets out from oven.

Now in slightly greased baking sheet spread about 1.5-2 cup of tomato sauce. Layer the baked eggplants into the sauce. Sprinkle shredded mozzarella cheese or cut small pieces of fresh mozzarella and spread on eggplants. Repeat above steps. You can keep last layer made of mozzarella cheese or of tomato sauce.

In 400F preheated oven put this casserole to bake for about 20-25. Check periodically  by inserting toothpick into casserole to make sure it is getting cooked properly. Once done take out the casserole from the oven let it cool for about 5-7 minutes on counter-top.
Cover aluminum foil so that casserole doesn't loose it moisture or doesn't become dry. Cut casserole into small serving size pieces using pizza cutter .

Serve  Eggplant Parmesan with side of Cesar Salad or Garden salad.