Tuesday, August 6, 2013

Eggplant Pizza

In a quest to be healthy but still fulfill our everlasting love for pizza, Carl and I experimented with a recent recipe we found on Pinterest (of course): Eggplant Pizza.  I can't get over how good it was!

Eggplant Pizza
(adapted from this recipe)

2 medium to large sized eggplants
Olive oil
1 jar tomato sauce (whichever flavor you love best)
1 bag Italian blend shredded cheese
Baby tomatoes
1 package fresh mushrooms
Sliced prosciutto
Basil leaves (chopped)
Sea salt, pepper, & grated Parmesan cheese to taste

Slice the eggplants into 2cm thick slices.  Brush each side with olive oil and place on grill.  Grill over a medium heat until the eggplant slightly begins to char, but is still firm.  Be careful not to overcook.

Preheat oven to 350 degrees and place grilled slices onto a baking sheet.  Spread the sauce onto the eggplants and layer toppings as you please.  My personal favorite was sauce, prosciutto, mushrooms, freshly chopped basil, cheese, and a few tomato toppers.  Bake for about 10 minutes or until cheese is melted and begins to bubble.  Top with sea salt and pepper.  Ta-da, satisfy your pizza craving!!


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