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The Four

Michelle Cooks: Eggplant Pizza

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Michelle in the kitchen again to bring us a new recipe for our tables–this time swapping out carb-loaded pizza crust for something a little more adventurous.

Eggplants!

Recipe for eggplant pizza:

Ingredients:

  • Canola oil spray
  • 1 large eggplant, sliced into 1-inch rounds
  • 1/4 teaspoon sea salt
  • 1/2 cup low-sodium tomato sauce
  • 1 cup low-fat mozzarella shreds
  • Any other pizza toppings you like – mushrooms, peppers, onions, etc.
  • Fresh basil, to garnish
  • Red pepper flakes, to garnish

Directions:

Preheat the oven to 400ºF.

Lightly spray two baking sheets with canola oil spray, lay out the sliced eggplant, and sprinkle with the sea salt. Bake for 20 minutes.

Remove the eggplant trays from the oven, and construct your mini-pizzas. Spread out a heaping tablespoon of tomato sauce, follow with a sprinkle of mozzarella, and whichever toppings you want.

Set the oven to broil, and place the trays back in for 1-2 minutes until the cheese is crisp and bubbling. Watch the oven closely to make sure they don’t burn.

Remove the trays from the oven, top with basil, red pepper flakes, or the garnishes of your choice, and enjoy warm.

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