Ok, lets set one thing straight first. This is by no means a replacement for real pizza...that would be just silly. However, these Eggplant Pizzas are a pretty good one and it must be shared.
I started making these in college when I moved into my first townhouse with two of my sweetest and dearest friends in the world. I would consume my bodyweight in eggplant. Quite literally I think, and my two favorite ways to eat it were either just plain roasted with olive oil, salt, garlic powder, and pepper (my seasoning staple!) and eggplant pizzas. It was quick and easy and healthy and delicious, so yeah...it was a win for me!
This is one of the easiest things I make and 3 simple ingredients are all that is needed. The biggest key to this recipe is to get a non-soggy eggplant base. Which is a little bit inevitable (hence the "this isn't a replacement for pizza clue" because it doesn't have a crispy crust) but over the years I have found the perfect balance of not a totally mushy bottom.
Start by slicing the eggplant into rounds that are fairly thin--I like to go about a quarter of an inch or so. They need to be thick enough to hold the toppings but thin enough to "crisp" up. Place the sliced rounds on some paper towels and sprinkle both sides with salt and let sit for a couple minutes (the salt helps draw out some of the moisture from the eggplant). You will want to pat them dry then arrange on a baking sheet lined with parchment paper.
Drizzle with some olive oil and seasonings (pepper, garlic powder, and dried basil) and rub each round to make sure everything is evenly coated. Place in a preheated oven for about 25-30 minutes. Remove from oven and place about a tablespoon of marinara sauce and cheese on top of each slice and bake again for another 10 minutes or until cheese is melted.
That is it. So simple, so good, so easy, so healthy. Top with any cheese you prefer and add more toppings if you're feeling extra fancy. I like to enjoy these by themselves for a light meal or paired with a salad. They will keep in the fridge for up to two days and just need to be reheated in the microwave or toaster oven.
I hope you all have enjoyed this start to 2018 with January's healthy eating. I have lots of yummy recipes lined up for you in the coming weeks and months that I can't wait to share. Let me know what some of your new favorite healthy meals have been below, I would love to hear new ideas!
Happy Monday friends! Let's make this week great and full of all the yummy things!Print
- Total Time: 55 minutes
- Yield: 2 slices 1x
You will quickly fall in love with these low carb and veggie Eggplant Pizzas. They are quick and easy perfect for a weeknight meal.
- 1 Eggplant
- 1 Tablespoon Olive Oil
- 1 Cup Marinara Sauce
- 1 Cup Lowfat Mozzarella, shredded
- Salt, Pepper, Garlic Powder, Dried Basil-pinch of each
- Preheat oven to 375 degrees.
- Slice eggplant into ¼ inch round slices. The thinner the slice the crispier the slice will turn out.
- Lay each round on a couple paper towels and sprinkle each side with salt. Lay paper towels over the top as well and let rest for 10 minutes. This will help draw out excess water in the eggplant.
- Line a baking sheet with parchment paper. Wipe off eggplant slices and lay on baking sheet.
- Drizzle slices with olive oil and pinch/sprinkle of each of the spices above. Make sure each slice is evenly covered in oil and spices.
- Place in oven for 25-30 minutes.
- Take out of the oven. Spoon on 1 tablespoon or less on each slice. Top with 1 tablespoon of each on each slice and place back in the oven.
- Bake for another 10-15 minutes until cheese is melted.
- Let cool for 5 minutes and serve immediately.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Cooking
- Cuisine: American
- Serving Size: 2 slices
- Calories: 69
- Sugar: 4.2 g
- Sodium: 250.5 mg
- Fat: 2.4 g
- Carbohydrates: 7 g
- Fiber: 2.9 g
- Protein: 5.6 g
- Cholesterol: 3.2 mg
Keywords: Eggplant Pizzas
Want the real deal pizza? No problem! My Cast Iron Skillet Pizza will fix your craving in no time!