Eggplant pizza, people! Save yourselves the greasy aftermath of white dough and processed cheese, and get an improved version of cheesy, saucy goodness on sliced and baked eggplant. This recipe couldn't be easier to follow and is a guaranteed hit. Think of these as your Tovita-approved pizza bagels.
Ingredients: (serves about 4)
- 1 large eggplant, sliced into 1 inch rounds
- Olive oil spray (or enough to drizzle on eggplant rounds)
- 1/2 tablespoon of sea salt
- 1/2 cup tomato sauce
- 1 cup shredded part skim organic mozzarella
- 10 grape tomatoes, sliced in half
- Red pepper flakes
- Fresh basil to garnish
*Get creative with other pizza toppings! Mushrooms, spinach, onion… the choice is yours!
Directions:
- Preheat oven to 400 degrees
- Lightly spray two baking sheets with oil spray or use parchment paper
- Lay the 1 inch eggplant rounds on the baking sheet, lightly spray both sides with oil and sprinkle with sea salt. Bake for 20 minutes
- Remove from oven and spread the pizza toppings (sauce, cheese, and tomatoes) on each round
- Set the oven to broil and put the pizzas back in for about 2 minutes until cheese is browning and melted
- Remove from oven and add the chili flakes, basil, or any other garnishes