Description
These Eggplant Pizzas are a lighter option for satisfying your pizza craving. They are easy to make and very customizable. Plus they are gluten free!
Ingredients
Units
Scale
- Garlic powder (optional)
- 1 cup of your favorite jarred pizza sauce or fresh tomato sauce
- Toppings:
- You can top your eggplant pizzas with any kind of cheese or veggies you prefer. You can easily omit the pepperoni for a vegetarian option.
- 1/2 cup mozzarella cheese, shredded
- Pepperoni
- Mushrooms, thinly sliced
- Italian seasoning
Instructions
- Lay the eggplant slices on a clean kitchen towel. Generously salt each side of the eggplant slices. Allow to rest for 20 minutes to draw out some of the liquid. After the 20 minutes use the towel to gently press out the liquid from the eggplants.
- Preheat the oven to 350 degrees. Prepare a rimmed baking sheet by greasing it or lining it with a silpat mat.
- Lightly brush the eggplant slices with olive oil on each side. On one side of the eggplant sprinkle with black pepper and garlic powder.
- Bake in the oven for 20 to 25 minutes, flipping the eggplant slices halfway through the cooking time. The eggplants should be tender and slightly reduced in size when done.
- Remove the eggplants from the oven and top them with a teaspoon to a tablespoon of tomato sauce, followed by shredded cheese, pepperoni and mushrooms, and Italian seasoning.
- Place the eggplants back into the oven for another 3 to 5 minutes, just until the cheese is melted and the sauce is warmed through.
- Serve the eggplant pizzas immediately.
- Store leftovers in an airtight container for up to 3 to 4 days. They reheat nicely in the microwave.
Notes
Prep time does not include the resting time that the eggplants are draining with salt.
