“This is just like making a pizza, except instead of a crust, you use eggplant as the base. This is lower carb and in general, healthier than standard pizza. Reheat the next day on a pizza stone or baking sheet at 350 degrees Fahrenheit. You can use the broiler to make the cheese bubble back to life again!”
Ingredients
- 2 large eggplants
- Pizza and/or pesto sauce (I like the ones from Trader Joe’s)
- Olive oil cooking spray or olive oil
- Italian Seasoning
- In the Kitchen with Scotty Cook's Line (or salt and pepper)
- Fresh, pre-sliced mozzarella or whatever cheese you'd like
- Fresh Basil
- Minced garlic
- Whatever toppings you'd like - pepperoni, mushrooms, peppers, etc.
Preparation
Preheat oven to 400 degrees Fahrenheit. Slice eggplants, about an inch thick, and lay out on a cutting board. Sprinkle with In The Kitchen with Scotty’s Cook's Line or kosher salt to draw out the eggplant's natural moisture. BONUS: It flavors the eggplant! Wait at least 20 minutes and then dab the moisture on top of the eggplant. Place eggplant onto a baking sheet. I use 2 smaller baking sheets. You may want to use the kind with edges in case the pizza sauce runs over. Spray eggplant with olive oil cooking spray, or lightly brush with olive oil. Sprinkle with Italian seasoning and garlic (optional). Place in the oven for 5 minutes to help dry out the eggplant some more. Remove from oven and dab a small amount of sauce (red sauce, pesto, etc) on each eggplant. Add whatever toppings or just leave plain! Finally, top with fresh mozzarella. Place in oven for at least 10 minutes or until the cheese turns golden and starts bubbling. EAT!
