Eggplant Pizzas

I am thankful to have a thriving indoor Basil plant.This fresh herb provides an extra punch of flavour to simple Italian dishes, and I love to use it in for different recipes (like my Walnut Lime Pesto). A couple days ago I was hoping to use some of my basil to make eggplant pizzas, and I knew I had to share the recipe with all of you too. Eggplants contain many nutrients, such as potassium and folate, as well as dietary fibre. It’s a great way swap to incorporate more veggies into a classic favourite like pizza. Feel free to substitute zucchini instead if you want a firmer base – either way, they are simply delicious!

• Serves: 4
• Prep time: 15 minutes
• Cook time: 20-25 mins

Ingredients:

• 1 medium eggplant
• Pinch of salt
• Olive oil for drizzling
• ¼ cup Tomato sauce or pizza sauce
• 6-10 fresh basil leaves
• Fresh Mozzarella cheese, grated
• 3 Tbsp parmesan cheese
• Add on’s: your veggies of choice! In this recipe I used mushrooms, diced tomatoes and coloured peppers

Directions for Eggplant Pizzas:

1. Firstly, pre-heat oven to 375F.
2. Meanwhile, slice eggplant into 1” thick coin shaped pieces.
3. Then, pat eggplant dry with paper towel to remove any moisture.
4. Line eggplant on parchment paper, and then sprinkle with pinch of salt and drizzle each piece with olive oil. TIP: I find that a brush works best for spreading the olive oil over the eggplant since this veggie tends to absorb the oil like a sponge.
5. Bake eggplant for 20 – 25 minutes until slightly browned.
6. When eggplant cools, add tomato sauce, basil leaves, cheese and veggies. Top with parmesan cheese.
7. Set oven to broil (only top element is on) and put in the eggplant for 3-5 minutes until the cheese melts.
8. Lastly, for garnish, top with fresh basil or fresh Italian parsley.

Eggplant Pizzas

Yield: 4

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Eggplant pizzas are one of my dishes to eat and make. With fresh basil and eggplant as the base, this rendition of the classic pizza can't be beat!

Print

Ingredients

• 1 medium eggplant
• Pinch of salt
• Olive oil for drizzling
• ¼ cup Tomato sauce or pizza sauce
• 6-10 fresh basil leaves
• Fresh Mozzarella cheese, grated
• 3 Tbsp parmesan cheese
• Add on’s: your veggies of choice! In this recipe I used mushrooms, diced tomatoes and coloured peppers

Instructions

1. Firstly, pre-heat oven to 375F.
2. Meanwhile, slice eggplant into 1” thick coin shaped pieces.
3. Then, pat eggplant dry with paper towel to remove any moisture.
4. Line eggplant on parchment paper, and then sprinkle with pinch of salt and drizzle each piece with olive oil. TIP: I find that a brush works best for spreading the olive oil over the eggplant since this veggie tends to absorb the oil like a sponge.
5. Bake eggplant for 20 – 25 minutes until slightly browned.
6. When eggplant cools, add tomato sauce, basil leaves, cheese and veggies. Top with parmesan cheese.
7. Set oven to broil (only top element is on) and put in the eggplant for 3-5 minutes until the cheese melts.
8. For garnish top with fresh basil or fresh Italian parsley.