Eggplant Pizza? You have to try it. This tasty recipe with its tomato base, Italian seasonings, and low-fat mozzarella and Parmesan cheeses is popular all year. These delicious pizzas are made on a base of roasted eggplant; and to top it off, they are low-carb, low-sucrose, low-starch, and meatless! This eggplant pizza is a great afterschool snack or a healthy meal for the whole family.
Sucrose and starch tolerance vary. Individuals may need to modify the recipe to meet personal diet goals.
Serves 3 to 4 as main dish or 6 to 8 as appetizer
- 1 globe eggplant, about 8 ounces and 9 to 10 inches long
- 1 tablespoon salt, for drawing water out of eggplant
- 2 tablespoons olive oil, for brushing eggplant before roasting
- 2 teaspoons dried Italian seasoning, for sprinkling on eggplant before roasting
- 10 large basil leaves, cut in chiffonade strips (optional)
- ⅓ cup freshly grated Parmesan
- ⅓ cup finely grated, low-fat mozzarella
- hot red pepper flakes for sprinkling finished pizza (optional)
- 2-3 teaspoons extra-virgin olive oil
- 3 large garlic cloves, very finely chopped (optional)
- 1 can petite diced tomatoes with liquid (or use 3 cups peeled and diced fresh tomatoes)
- ½ teaspoon dried Italian seasoning blend
- ¼ teaspoon dried oregano (use Greek or Turkish oregano)
- Cut off both ends of the eggplant; then cut it into ¾-inch thick slices (trying to make them the same thickness). 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. After the eggplant sits for 15 minutes, turn on the oven to 375 degrees F.
- While the eggplant sits, make the sauce. Heat 2 to 3 teaspoons olive oil, and sauté the finely chopped garlic just until it becomes fragrant. Do not let it brown. Add the petite diced tomatoes, dried Italian seasoning, and dried oregano. Let the sauce cook at a low simmer until it is thickened, breaking up the tomatoes with a fork as it cooks. Add water as needed, a few tablespoons at a time as the sauce cooks, keeping it hot by simmering at very low heat until it is needed for the eggplant slices.
- After 30 minutes, wipe the eggplant dry with paper towels (this also removes most of the salt). Spray a roasting sheet with olive oil or non-stick spray, lay eggplant slices on the sheet, brush the tops of the eggplant with olive oil and sprinkle with dried Italian seasoning. Roast the eggplant about 25 minutes, but not so long that the slices become mushy and lose their shape.
- While the eggplant roasts, thinly slice the fresh basil leaves and combine the freshly grated Parmesan and low-fat mozzarella cheeses. 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, and top with a generous amount of 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.
Recipe adapted from one found in “From Julia Child’s Kitchen” from Kalynskitchen.com
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