Eggplant Skillet Pizza

Eggplant slices are cut about 1 cm thick.

Let me give you a tip: to know how many slices you cut for your pan - as you cut them, arrange them on the cold pan to see how many fit you. After you have completed the pan, set them aside.

Then heat the pan well with a little oil and arrange the eggplant again to harden.

When they brown on one side, turn them on the other - leave for another 5 minutes.

During this time, beat the eggs with a little salt and if you like a little pepper.

Then pour the egg mixture over the eggplant, making sure to cover them completely.

Make a small fire and cover the pan with a lid - this way the omelet will slowly cook underneath and on top due to the steam.

In the mayonnaise add the crushed garlic and mix the composition.

Now check the omelet if it is ready - it should be firm without liquid egg portions.

Turn the omelette / pizza over on a flat round plate.

Spread it on top with the mayonnaise and garlic mixture.

Then grate the tomatoes and spread them evenly over the mayonnaise.

Before serving, sprinkle with chopped greens and slice it like a pizza.

Good and cold and warm, I recommend you with confidence - a good solution for a quick meal or unexpected guests :)

Good appetite!