Description
This delicious eggplant pizza recipe offers a low-carb, flavorful alternative to traditional pizza, using roasted eggplant slices as the base topped with savory marinara, gooey mozzarella, and Parmesan cheese. Perfectly seasoned with oregano and garlic powder, this easy-to-make dish is a fantastic appetizer or main course for 4 servings.
Ingredients
Scale
Vegetables
- 2 medium eggplants
Sauces and Cheeses
- 1 cup marinara sauce
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
Spices and Seasonings
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- Salt and pepper to taste
Garnish
- Fresh basil for garnish
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to get it ready for roasting the eggplant pizzas.
- Slice Eggplants: Cut the eggplants into 1/2 inch thick rounds to create sturdy bases for the pizza toppings.
- Salt the Eggplant: Sprinkle salt evenly on both sides of each eggplant slice and allow them to sit for 20 minutes. This process helps to remove excess moisture and reduce bitterness.
- Prepare Eggplant Slices: Rinse off the salt from the eggplant slices thoroughly and pat them dry with paper towels to remove excess water.
- Arrange on Baking Sheet: Place the dried eggplant slices on a baking sheet lined with parchment paper to prevent sticking and facilitate easy cleanup.
- Add Sauce: Spread about a tablespoon of marinara sauce evenly over each eggplant slice, ensuring good coverage for flavor.
- Add Cheese: Sprinkle shredded mozzarella and grated Parmesan cheese generously on top of the sauce-covered eggplant slices.
- Season: Evenly sprinkle dried oregano, garlic powder, salt, and pepper over the cheese toppings to enhance the taste.
- Bake: Place the baking sheet in the preheated oven and bake the eggplant pizzas for 25-30 minutes, or until the cheese is bubbly and golden brown.
- Garnish and Serve: Remove the pizzas from the oven and garnish with fresh basil leaves for a fragrant finish before serving.
Notes
- Salting the eggplant is optional but recommended to reduce bitterness and sogginess.
- You can add other toppings like sliced olives, bell peppers, or mushrooms for variety.
- For a spicier kick, sprinkle red pepper flakes before baking.
- Use gluten-free marinara sauce to keep the recipe gluten-free.
- Leftover eggplant pizzas can be stored in the refrigerator for up to 3 days and reheated in the oven.
