Eggplant Pizzas (Tranches d’aubergine á l’italienne)
If you’re still following your New Years resolution to eat healthier, I have a recipe that you just have to make…Eggplant Pizzas! Thick slices of eggplant take the place of the traditional pizza crust so you are left with a low calorie recipe that even the biggest pizza fans will enjoy! I made these pizzas using my favorite homemade Pizza Sauce, but feel free to use a jar of the store-bought stuff if you’re running short on time. I have made them both ways and they always turn out delicious. To keep these pizzas healthy, I topped them with part-skim mozzarella and spicy red pepper flakes, however, feel free to get creative and top with your favorite pizza toppings for a treat that will fill you up without weighing you down.
Eggplant Pizzas (Tranches d'aubergine á l'italienne)
Thick slices of eggplant take the place of the traditional pizza crust so you are left with a low calorie recipe that even the biggest pizza fans will enjoy!
Yield: Makes 3-4 servings or 6-8 appetizer servings
Prep Time: 40 minutes
Cook Time: 30 minutes
Total Time: 1 hour and 10 minutes
1 globe eggplant, about 8 ounces and 9-10 inches long
1/2 tablespoon kosher salt
2 tablespoons olive oil
2 teaspoon dried Italian seasoning
1/2 teaspoon red pepper flakes
10 large basil leaves, chopped
1/2 cup freshly grated Parmesan cheese
1/2 cup finely grated mozzarella cheese
Cut off and discard stem and bottom end of each eggplant. Do not peel. Cut eggplants crosswise into 3/4-inch slices. Toss eggplant slices and kosher salt in large bowl until combined; Arrange eggplant slices on triple layer paper towels. Let eggplant sit until it releases liquid, about 15 minutes each side. Cover with another triple layer paper towels. Firmly press on each slice to remove as much liquid as possible, then wipe off excess salt.
Preheat oven to 375 degrees. Spray a baking sheet with non-stick cooking spray. Arrange eggplant slices on on the baking sheet. Brush the tops with olive oil and sprinkle with Italian seasoning. Roast the eggplant 25 minutes.
In a small bowl, combine the chopped basil, Parmesan and mozzarella. Remove eggplant from the oven and turn oven setting to broil. Spread a few tablespoons of pizza sauce on the top of each eggplant slice and top with a generous amount of the cheese mixture. Sprinkle red pepper flakes on top of the cheese. Place pizzas under the broiler and bake until cheese is bubbling and browned, about 6 minutes. Serve, passing remaining pizza sauce separately.
One Year Ago: Cinnamon Squares
Two Years Ago: Jalapeno Cornbread