Eggplant Pizza
Who doesn't LOVE pizza?! But for someone who tries to stay gluten-free, it is something that is VERY hard for me to give up. Also, being from Upstate NY originally, I have a hard time using self-control when I have the option to indulge in pizza!
I researched some alternatives and found this recipe which I fell less guilty about (and my gluten sensitive stomach did not hate me after eating this)! I found that 1 eggplant should work for a family of 4. Chris and I cooked 1 eggplant and half of it was left over.
Ingredients:
1 large eggplant, sliced 1/2 - 1 inch thick
24 oz jar tomato sauce
slices of provolone cheese, mozzarella works too
3-4 oz fresh cherry tomatoes, sliced
1/2 tsp himalayan salt
Optional Toppings:
Crushed Red Pepper
Basil (I prefer fresh but I ran out!)
Pepperoni
Italian seasoning
Spinach
Directions:
Preheat your oven to 425 F.
Sprinkle the Himalayan salt on the eggplants and let sit on a paper towel for about 10 minutes (this helps remove the water from the eggplant.)
Grease the baking sheet with olive oil then arrange the sliced eggplants. Bake for 15-20 minutes.
Remove the bake eggplant from the oven and turn your broiler on. Spread 1 tablespoon of tomato sauce over each eggplant round followed by one slice of provolone and any of the optional toppings.
Put back in the oven and broil for 3-5 minutes. Make sure you keep a close look while the eggplant is under the broiler as they can burn really fast.
Serve while still hot.
Chris' rating: 4/5. For someone who is not a fan of eggplant, he ate 6 pieces... I ate 2. So, I would say I may be turning him onto it!