I love eggplants. I usually simply slice them into rounds, brush with olive oil and balsamic vinegar and roast in a hot oven. But this eggplant pizza is even better. It has no doughy crust, but it does have plenty of flavor!
The roasted eggplant, tomato sauce, basil and cheese are wonderful together, so satisfying in fact that I sometimes serve this as a main dish, accompanied by steamed broccoli.
For a similar but a bit more involved recipe, try this easy baked eggplant Parmesan.
- Olive oil cooking spray
- 1 large (1¼ lbs.) eggplant, unpeeled
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon garlic powder
- ½ cup marinara sauce (I like
- - ultra clean ingredient list and no added sugar)
- 10 large fresh basil leaves
- ½ cup part-skim shredded Mozzarella
- Preheat oven to 500 degrees F. Line a large baking sheet with foil and spray with olive oil cooking spray.
- Slice the eggplant crosswise into ½-inch-thick rounds, about 10 rounds. Place on the prepared baking sheet. Spray with olive oil spray. Sprinkle with pepper and garlic powder. No need for salt - the marinara sauce will provide all the salt this dish needs.
- Bake the eggplant rounds 10 minutes. Remove from oven, turn to other side, spray with olive oil and bake 10 more minutes.
- Remove pan from the oven. Switch oven to broil, setting it on high. With a spoon, spread marinara sauce on each eggplant round. Top with a basil leaf and sprinkle with cheese, dividing the sauce, basil and cheese evenly among the slices.
- Return pan to oven. Broil 2-3 minutes, keeping a close eye on the oven, just until cheese is melted and golden-brown. Allow to rest 5 minuted before serving - it will be too hot to enjoy straight out of the oven.