Eggplant Pizzas
6 Servings
Prep 30 min
Cook 20 min
Total 50min
Adapted from The Mediterranean Dish
Turn eggplant into pizza crusts with this delicious eggplant pizza recipe! Tender roasted eggplant rounds are a low-carb, gluten-free vehicle for a variety of toppings. Enjoy eggplant pizza as a snack or a light meal!
Ingredients
1 eggplant, sliced into ½-inch rounds
Kosher Salt
Extra virgin olive oil
6 ounces sliced mushrooms, diced olives, diced artichokes, sliced sweet peppers, cooked sausage crumbles, bacon, pepperoni, or your favorite pizza toppings
2 cups fresh baby spinach, arugula, kale or chard
1 cup marinara sauce
10 oz fresh mozzarella
Optional fresh herbs - basil, oregano, parsley, thyme
Instructions
Heat the oven to 425°F.
Season the eggplant with kosher salt on both sides (I used about 1 teaspoon). If you have the time, set the eggplant aside and let it “sweat” for about 20 to 30 minutes then wipe off the beads of water and any excess salt. If you don’t have the time, you can season the eggplant lightly with kosher salt and move on to the next step.
Prepare a large sheet pan and brush it with extra virgin olive oil. Arrange the eggplant slices in one single layer. Brush the top of each eggplant slice generously with extra virgin olive oil.
Bake on the middle rack of your heated oven for about 15 to 20 minutes or until the eggplant has softened, turning over halfway through.
Meanwhile, in a skillet, heat about 1 tbsp extra virgin olive oil. Cook the mushrooms, peppers, or meat over medium-high heat for about 5-10 minutes, tossing regularly until they gain some color. Stir in the greens briefly until they wilt. Season with a little bit of kosher salt.
When the eggplant is ready, take it out of the oven and top each eggplant slice with 1 tablespoon of marinara sauce and 1 slice of fresh mozzarella.
Turn the oven to broil and return the sheet pan to the oven. Broil very briefly watching for the cheese to melt (about 1 to 2 minutes).
Remove the eggplant from the oven. Arrange the cooked toppings and fresh herbs over the eggplant slices. Enjoy!
