Shredded Mozzarella Cheese:1/2 cup
Broccoli : 1/4 cup
Corn kernels:1/4 cup
Bell Pepper/Capsicum:1/2 cup
Salt:as per taste
Pepper:as per taste
Marinara Sauce:1/2 cup
Parmesan Cheese:1/2 cup
Cut the eggplant into 1/2 to 1 inch circles.Add salt to these pieces and set aside for 10-15 minutes.Pat them dry on a paper towel or squeeze slowly between your hands in such a way that they do not lose shape.This reduces the bitterness of eggplants.
Preheat the oven to 475F.Spray a baking dish with olive oil and arrange the eggplant pieces on this dish and top it with ground pepper.Bake in the oven for around 12-15 minutes.Otherwise you can put them in a tawa and roast them.Keep aside.
In a bowl mix together oregano,salt,pepper and chopped broccoli and thawed corn.You can actually add any other spice you find interesting that goes with the veggies you use.Well, you can use any other veggies as well.I used these as I had these in excess.You can add red pepper flakes if you like it more spicy.Steam the veggies for few minutes as this reduces the baking time.No need to cook the capsicum though.Let the steamed veggies cool a bit otherwise the cheese will start melting before baking itself.
Take an eggplant piece, spread marinara sauce on one side.Top sauce with shredded mozzarella cheese or any other pizza cheese blend.Top it with a spoonful of cooled cooked veggies.Top the veggies with more cheese and /or grated parmesan cheese.In order to give it a colorful look and stop the sauce from flowing out as it is not a regular crust(it did not) ,I gave toppings a border of orange capsicum.You can use any capsicum you want.Cut them into long thin pieces. Do so with each eggplant piece.
Bake in a greased dish at 350 F for around 15-20 minutes.Serve as an appetizer.
A.W.E.D-Italian as a Vegetarian Appetizer.