Summer is right around the corner, which means it's time to stop talking about putting an end to pizza Fridays (fine, late night pizza too...) and actually do something about it! Now this is where eggplant pizza really comes in handy. It provides the same cheesy deliciousness as pizza - sans the white bread, guilt, or typical massive stomach ache that follows.
While we've provided eggplant pizza recipes in the past, this one is mildly tweaked in effort to offer fewer steps. We know - the nicer the weather, the less time you want to spend in the kitchen. You're welcome.
Ingredients (serves ~4):
- 1 large eggplant
- tomato sauce of choice (we like Trader Joe's Traditional Marinara Sauce)
- mozzarella cheese, shredded
- 2 tablespoons extra virgin olive oil
- spices: salt, garlic powder, basil, red chili flakes (or other spices of choice)
Directions:
- Preheat oven to 400 degrees F.
- Slice eggplant into 1" thick discs. In separate shallow bowl, combine olive oil and a pinch of salt and garlic powder. Dip each eggplant disc into bowl, and then lay on baking sheet. Bake discs for 20 minutes.
- Momentarily remove eggplant sheet from oven and top eggplant discs with about 1 tablespoon of tomato sauce, and sprinkle mozzarella cheese, chili flakes, and basil (or other spices) atop each disc. Allow to bake for another ~5 minutes, or until cheese is melted to your desired consistency.
