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AVE
j"1-1 E n'ATE
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1/3 cup olive oil
1/4 cup grated parmesan cheese
/- For the Pizza
1 recipe Basic Pizza Dough
Cornmeal, semolina or flour for
handling
2 cups shredded mozzarella
cheese
1/2 cup thinly sliced white
mushrooms
1/4 cup grated parmesan cheese
4 teaspoons chopped fresh
Italian parsley

/-

>

To make Marinara Sauce
Cook the garlic and onions,
stirring occasionally, in olive oil
in a nonstick pan over medium
heat for 1 to 2 minutes. Add the
remainder of the sauce ingredi-
ents except tomato paste; reduce
heat and cook, stirring fre-
quently, until the tomato juices
evaporate, about 10 minutes.
Stir in tomato paste and cook
for 2 minutes. Remove from
heat; set aside.
To make Eggplant Parmesan:
Coat eggplant slices with
beaten egg; stand the slices on
edge to drain. Thoroughly coat
the eggplant with bread crumbs;
set aside. (Discard any unused
bread crumbs.) Heat oil in a
large skillet until it just begins
to smoke. Carefully place the
breaded eggplant in the oil, ro-
tating the pan to ensure even
browning. Check the eggplant
after 2 to 3 minutes; when light-
ly browned, use fork and tongs
to carefully turn the slices over.
Sprinkle a small amount of
parmesan on each of the cooked
eggplant surfaces.
When the second side is done
(about 2 minutes) transfer the
slices, cheese side down, to a
smooth surface, such as a plate
or sheet pan. Sprinkle the re-
mainder of the parmesan over
the hot surfaces of the eggplant;
set aside. Slice in half when cool.
To make the pizza:
Place the pizza stone in the
center of the oven and preheat
to 500 degrees for one hour be-
fore cooking the pizzas. Use a
large spoon to spread a gener-
ous 1/4 cup Marinara Sauce
over the surface of the prepared
pizza dough, within the rim.
Cover the sauce with 3/4 cup
mozzarella and half the mush-
rooms. Place slices of eggplant
over the cheese (6-7 half-slices).
Do not overlap. Sprinkle 114 cup
mozzarella over the eggplant fol-
lowed by 2 tablespoons parme-
san. Transfer the pizza to the
oven; bake until the crust is
crisp and golden and the cheese
at the center is bubbly, 9 to 10
minutes. When the pizza is ful-
ly cooked, carefully remove from
the oven and sprinkle 2 tea-
spoons chopped parsley over the
hot, cheesy surface. Slice and
serve. Repeat with remaining
ingredients for a second pizza.
(The 2 pizzas may be prepared
simultaneously if you are care-
ful in placing the pizzas at op-
posite corners of your pizza
stone.)

( ' 'WEDNESDAY, OCTOBER 8, 1997 f 7 4

VICHIGA\ RIMS OF THE ISRAEL ENE FORCES p

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