Wednesday, November 17, 2010
Eggplant Pizza Version 1.0
Version 1.0? Yep, that means I have multiple eggplant pizza recipes. I can't seem to get enough of the whole eggplant-pizza combination. It is quite delicious and ridiculously easy. Part of the Ultimate Student Collection.
This recipe comes from my bf who grew up on it. His mother had to be creative in getting her boys to eat their veggies! Apparently they would eat anything if the word "pizza" was attached. She is also gluten-intolerant which makes eating pizza difficult. And the dough-less eggplant pizza was born.
1 Can of Pizza Sauce
Any other pizza toppings you like
Preheat oven to 425 degrees. Slice up an eggplant (1/4 - 1/2 inch thick) and lay them flat on a baking sheet. The reason you don't want to cut the eggplant too thick is that the skin can be kinda tough and nobody likes tough stuff.
Spread pizza sauce on each slice. Top with well, toppings. I personally think the pepperoni slices are what makes this a tasty bite. It adds texture and makes it feel a little more substantial since there are no carbs present.
Place in oven for approximately 10-12 minutes until the cheese begins to melt and turn a little golden.
Let em cool before you jump in!
Cooking Tip for 1: Eggplants come in such various sizes so just try to pick a smaller one. Or try a Japanese eggplant because they are smaller and thinner. They may offer a bit of a different flavor but worth a try. Then you can make eggplant pizza bites! Yum.