Eggplant pizza

Do you know anyone that doesn’t like pizza? I think it will be hard to find anyone actually. This eggplant pizza, for those that are on a gluten free diet, is just perfect. No bread included of any kind.

eggplant pizza

Eggplants are the perfect vessel to place the tomato sauce and cheese over it. I have seen something similar done with zucchini as well but I like eggplant much better. This was my first time making these eggplant pizza but for sure it will not be my last.

I actually had them as part of a sandwich. I placed two of them between some nice crusty whole grain bread and it was just sensational. I should have quadrupled the batch because the sandwiches where just delicious.

I think I might be be able to freeze these as well for a quick lunch or dinner. I will be experimenting with it so I will let you know if it works. I actually think it will.

On another note, I can’t believe the summer is almost over. I think the older I get the faster time goes by. In a couple of days I will start school again…ugh. I really I am not ready to get into the groove of studying again. I will try to endure it for the next 3 months, I just hope it gives me the results that I am hoping for.

Well, for those that are traveling places for memorial day, be safe. If you need a healthy idea for tomorrow this is it. These mini  eggplant pizza are nothing but delicious, easy to make and I think they will be a super hit.

Enjoy!

eggplant pizzaeggplant pizza

eggplant pizza

eggplant pizza

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Eggplant pizza

Miryam's original recipe

Yield: 20-24 pizzas

Total Time: 40 minutes

Ingredients:

  • 2 large eggplant, sliced 1 inch thick
  • 24 oz jar tomato sauce
  • 20 slices provolone cheese, mozzarella works too
  • 3-4 oz fresh cherry tomatoes, sliced
  • 1 cup fresh spinach
  • 1/2 tsp himalayan salt
  • Pepper flakes, optional

 

Directions:

Preheat your oven to 425 F. In two baking trays arrange the sliced eggplants. Sprinkle the Himalayan salt and bake for 15-20 minutes.

Remove the bake eggplant from the oven and turn your broiler on. Spread 1 tablespoon of tomato sauce over each eggplant round followed by one slice of provolone. Arrange some fresh spinach and cherry tomatoes over the cheese and broil for 3-5 minutes. Make sure you keep a close look while the eggplant is under the broiler as they can burn really fast.

Serve while still hot. I had my eggplant pizza slices in between whole grain crusty bread and it was the bomb.

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7 comments

  1. This looks so cool. Tonight is the chick pea and saffron festival here (Navelli, near L’Aquila, Italy) and my sister in law just brought some sun-dried tomatos from Sicily, so I’m going to have to make off with some to try this.

  2. Wow, you blow my mind, love Italy. Have fun on the festival, I only wish I could be there :-)

  3. Wow, me encantan los tomates secos, así que estoy segura que este hummus me va a encantar. Yo suelo hacer un montón de pesto rojo, con tomate seco básicamente, y lo guardo en un tarro de cristal en la nevera y casi todos los días sale el pesto. O para una tostadita, unas verduras al vapor… para lo que sea, me encanta! Tengo que probar tu hummus.

  4. Rosanna, es fabuloso lo rico que esta y lo facil que es hacer. Hago mogollon siempre que lo hago y mi familia se lo come que es visto y no visto :-)

  5. Hola myriam.Acabo de descubrir tu blog y me encanta.Tienes unas recetas riquísimas.Me he hecho seguidora tuya.Un saludo desde españa.Te invito a que visites mi blog.Gracias.Esta receta me la apunto.

  6. Natalia, gracias, de Malaga, que alegria, fui el verano pasado a la feria. Cuanto hecho de menos a Espana, y la cocina, vamos. Un saludo

  7. I’m SO glad that I came across your blog…I’m crazy about food & about eating healthily so your blog is awesome & it seems like the recipes aren’t too complicated either which is just what I need because I have 3 boys under the age of 6.

    Hope you keep posting your recipes, I know I’m going to start trying them out!

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