Tag: main course

Easy Eggplant Pizza without Flour!

Carol 8 Comments

Eggplant, also known as aubergine, is available year round, but it’s in peak season from July through the end of October. It’s a wonderful, hearty vegetable that can be used in amazing ways. One cup of cubed eggplant contains 20 calories, 3 grams of fiber, and 5 percent of your daily doses of both potassium and folate. It’s rich in flavonoids like chlorogenic acid and caffeic acid which may help fight cancer and protect cells from damage. It is also perfect for many meatless meals.

Today’s recipe is another veggie take on pizza. (I previously shared Low Carb Cauliflower Pizza Bites.) If you have someone who needs gluten-free or is on a low-carb diet, eggplant is a great substitue for flour pizza. Choose medium or small eggplants that are shiny, smooth, firm, and heavy for their size. Avoid cracked, bruised, or shriveled eggplants. Smaller, slender eggplants usually have smaller seeds and are more tender than larger ones. You can slice the eggplant in small circles or do long slices for bigger pizzas. Brush both sides of slices with olive oil, spinkle salt and pepper, bake in the oven, remove, and pat any extra moisture off with a paper towel. Add marinara sauce, cheese, seasoning, and desired cooked toppings, and then broil until bubbly. (Note: Broiling until cheese is melted is not enough time to cook vegetable toppings.) Yum! These small pizza rounds are great for dinner, lunch, or as an appetizer for a get-together.

Easy Eggplant Pizza, Flour-Free!

Use organic when available. Serves 4

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Easy Eggplant Pizza

Easy Eggplant Pizza is ready in 30 minutes and is flour-free!
Course Appetizer, lunch, Main Course, Side Dish
Cuisine American
Keyword eggplant, eggplant pizza, flourless pizza, pizza
Servings 4

Ingredients

  • 1 lb eggplant cut into 1/2" thick slices
  • 2 tbsp olive oil
  • salt and pepper
  • 1/2 cup marinara sauce
  • 1 cup Mozzarella cheese shredded
  • 1/2 cup grated Parmesan cheese
  • 1 tsp Italian seasoning
  • toppings such as cooked veggies, olives, pepperoni, or cooked sausage

Instructions

  • Preheat the oven to 450 degrees F (232 degrees C)
  • Line baking sheet with parchment paper
  • Arrange single layer of eggplant slices on parchment paper
  • Brush both sides of eggplant slices with olive oil
  • Sprinkle salt and pepper on each slice
  • Bake for 15 minutes; eggplant should be soft and golden
  • Remove eggplant and raise oven temperature to broil (500 F or 260 C)
  • Blot any excess moisture off eggplant slices with paper towel
  • Spread 2 teaspoons of marinara sauce on top of each slice
  • Sprinkle mozzarells shreds and then grated parmesan on each slice
  • Sprinkle a little Italian seasoning
  • Add any desired toppings
  • Broil slices for 5 minutes or until cheese is bubbly and starting to brown

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