Eggplant Pizza

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This is my daughter’s favorite vegetable dish. The first time I made it, I convinced her it was a pizza so she would try it. Now she loves it! During the summer, we have replaced the tomato sauce with a slice of fresh tomatoes and a sprig of fresh basil per pizza stack. We make it healthier by using canned tomato sauce that does not have extra oil. Feel free to use any pizza sauce/tomato sauce that you have. We also use fat-free mozzarella, but you can use any type of mozzarella that you like.

I came up with this recipe in trying to find a healthier way to make eggplant parmesan. I was also short of time and did not want to sit there having to dredge eggplant in egg, flour, and breadcrumbs. This recipe still uses breadcrumbs to give the eggplant some crunch, but it uses far less breadcrumbs.

Eggplant Pizza
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Eggplant Pizza

Recipe by The Cooking LawyerCourse: Dinner, Lunch, Side DishCuisine: Italian, Vegetarian
Servings

6

servings
Prep time

30

minutes
Cooking time

35

minutes

Ingredients

  • 1 Large Eggplant (or 2 small)

  • 2 cups fat-free mozzarella

  • 1 medium size can of tomato sauce

  • 1 cup Italian seasoned bread crumbs

  • 2 TBS Italian seasoning

  • Salt and pepper

Directions

  • Preheat oven to 400 degrees.
  • Peel the eggplant.
  • Slice eggplant into 1/4 inch to 1/2 inch rounds being careful to cut into a uniform thickness.
  • In a large baking dish, place 6 of the fattest rounds to form the base of the eggplant stacks.
  • This will be layer 1 of 4 (or however many you get – I’ve had short stacks or taller stacks depending on how much eggplant I had). Each layer will get: sprinkling of salt. Make sure you add the salt first to get the bitterness out of the eggplant. Then pepper, Italian seasonings, 1 TBS of tomato sauce, then 1 tsp of bread crumbs, and 1 tsp of cheese.
  • Repeat until you run out of eggplant using slightly smaller rounds for the higher layers.
  • Place in oven for 35 minutes or until eggplant is tender. If your cheese begins to brown, add some foil, but remove the foil in the last 5 minutes of baking so the cheese browns.

Notes

  • Feel free to replace the sauce or add to the stack, a slice of fresh tomato.
  • You can replace the Italian seasoning with fresh basil leaves.