Last night Steve and I tried our hand at crafting some eggplant pizzas. I had seen a recipe in passing on the internet and thought it looked delicious. One look at the photo was all Steve needed to convince him to try it for our Friday night Feast. I must say that this was a surprisingly delicious substitution. I didn't even miss my beloved crust! We both agreed to add this to our 'menu'. Try it for yourself and thank me later.
Eggplant Pizza
::Ingredients::
- Canola Oil Spray
- 1 large eggplant, slice into 1 inch rounds
- 1/4 teaspoon sea salt
- 1/2 cup tomato saúce (We used 'Mezetta whole garlic & sweet basil marinara' in ours)
- 1 cup low fat mozzarella (We used 'Formaggio fresh mozzarella' which comes marinaded)
- 10 grape tomatoes
- 1 tablespoon red onion (We excluded it here)
- fresh basil (optional garnish)
- Red pepper flakes (optional garnish)
::Directions::
- Preheat oven to 400 degrees
- Lightly spray 2 baking sheets with canola cooking spray and lay out the eggplant rounds
- Sprinkle the rounds with sea salt and bake for 20 minutes
- Remove trays from oven and construct pizzas with desired toppings
- Set oven to broil and place trays back in
- Cook a couple of minutes, watching diligently, or until cheese is melted and begins to turn golden brown
- remove trays and top with basil and red pepper flakes to taste
We served ours with a fresh garden salad.
The topping ideas really are limitless so get creative and really enjoy this one.
Happy eating
Tiesha
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