Here’s a healthy, low-carb, pizza option: instead of crust, use roasted eggplant slices. This is similar to my earlier zucchini pizza recipe, except this has a homemade sauce. It takes a little longer to prepare but it’s worth it! You could also add your favorite vegetable or meat toppings to these.
I didn’t have Italian Seasoning, so I make my own little combo of herbs, as you will see.
Eggplant Pizza Recipe
WHAT YOU NEED:
- 1 globe eggplant, around 8 ounces or so
- 1 Tbs. salt, for drawing water out of eggplant
- 2 Tbs. olive oil, for brushing eggplant before roasting
- For sprinkling on eggplant before roasting: 2 tsp. dried Italian seasoning (*or see note below for what I did)
- 1/3 c. freshly grated Parmesan
- 1/3 c. shredded mozzarella cheese
- 2-3 tsp. extra virgin olive oil (EVOO)
- 3 garlic cloves, finely chopped
- 1 can (14.5 oz.) petite diced tomatoes with liquid
- 1/2 tsp. dried Italian seasoning blend*
(*note: I didn’t have Italian seasoning so I made my own combination, to taste, with dried basil; dried oregano; dried parsley; garlic powder; onion powder; black pepper; and red pepper flakes.)
- Optional toppings when serving: red pepper flakes, garlic powder, parmesan cheese
WHAT YOU DO:
Cut off both ends of the eggplant; then cut 3/4 inch thick slices. Put eggplant slices on a double layer of paper towels and sprinkle both sides generously with salt. Let the salted eggplant sit for 30 minutes or so, to draw out the liquid.
While the eggplant is sitting preheat oven to 375°F.
Also while the eggplant sits, make the sauce. In a large saucepan or skillet, heat 2 tsp. EVOO, adding the garlic and sauteing just until it becomes fragrant (don’t let it brown). Add tomatoes, dried Italian seasoning (*or whatever combination of herbs you want), and let the sauce cook at a low simmer until it’s thickened, breaking up the tomatoes with a fork as it cooks. Add water as needed, a few spoonfuls at a time as the sauce cooks, keeping it hot until you need it for the eggplant slices.
After 30 minutes, wipe eggplant dry with paper towels, which will also remove most of the salt.
Mist a baking sheet with olive oil or non-stick cooking spray (I used parchment paper), lay eggplant slices on, brush the tops of the eggplant with EVOO, and sprinkle with Italian seasoning (*or your own herb combo mentioned earlier).
Roast eggplant for 25 minutes or so, making sure not to overcook them, which would make them soggy.
While eggplant roasts, combine grated Parmesan and mozzarella cheese.
After eggplant pieces are done, remove from oven and turn oven temperature to broil.
Spread a few spoonfuls of sauce on the top of each eggplant slice, and top with cheese. Place under broiler for 1-3 minutes or until cheese is melted and slightly browned. Serve hot, with optional toppings.