Wednesday, February 18, 2015

Mini Eggplant Pizzas (Low-Carb, Gluten-Free)

  • 1 eggplant,
  • 1 T salt
  • 2 T olive oil
  • 2 tsp. dried Italian seasoning
  • 10 large basil leaves
  • 1/2 cup of fresh spinach
  • 1/3 cup freshly grated Parmesan
  • 1/3 cup finely grated low-fat mozzarella blend
  • hot red pepper flakes (optional)
Sauce Ingredients:
  • 2-3 tsp. extra-virgin olive oil
  • 3 large garlic cloves, very finely chopped
  • 1 can of diced tomatoes or use 2 cups peeled and diced fresh tomatoes
  • 1/2 tsp. dried Italian seasoning blend
  • 1/4 tsp. dried oregano


Cut off both ends of the eggplant; then cut it into 3/4 inch thick slices. Put the eggplant pieces on a double layer of paper towels and sprinkle both sides generously with salt. Let the eggplant sit with the salt on it for about 30 minutes to draw out the liquid. 

While the eggplant sits, make the sauce. Heat 2-3 tsp. olive oil and saute the finely chopped garlic just until it's cooked.   Add the petite diced tomatoes, dried Italian seasoning, and dried oregano and let the sauce cook at a low simmer until it's thickened, breaking up the tomatoes with a fork as it cooks. 

After 30 minutes, wipe the eggplant dry with paper towels.  Spray a roasting sheet with olive oil or non-stick spray, lay eggplant slices on, brush the tops of the eggplant with olive oil, and sprinkle with dried Italian seasoning. Roast the eggplant about 25 minutes

While the eggplant roasts, thinly slice the fresh basil leaves and combined freshly grated Parmesan and low-fat mozzarella blend. After 25 minutes or when eggplant pieces are done, remove eggplant from the oven and turn oven setting to broil. Spread a few tablespoons of sauce on the top of each eggplant slice, sprinkle with thin basil slices, spinach and top with cheese. Put pizzas under the broiler until the cheese is melted and slightly browned. Serve hot, with red pepper flakes to sprinkle on pizza if desired. Enjoy!

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