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Crustless Eggplant Pizza

 
Crustless Eggplant Pizza

Crustless Eggplant Pizza

This is obviously not a pizza, but I like calling it Crustless Eggplant Pizza since it makes me think of small pizzas, but much healthier.

Anyhow, you create killer lemonade when life hands you lemons. In this instance, I prepared a great crustless eggplant pizza using organic, locally produced eggplants that I purchased and beautiful tomatoes that I was given.

Oh goodness, I adore them! I use them for lasagna, sauces, and a variety of other recipes. Well, I think they taste a lot like mushrooms.

It tastes really amazing when you dip bread in my sautéed eggplant and onion mixture with cream.

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Crustless Eggplant Pizza

My kid enjoys this and has nearly the same eating preferences as I do. But neither of my boys wants to even approach it.

They won’t eat it unless I use the marinara sauce in place of the raw tomatoes and slice the eggplant thinly lengthwise; then I bake it longer so the eggplant could become a little bit crunchy.

Therefore, the approach could work if you have a fussy eater who dislikes tomatoes or eggplant.

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I adore tomatoes from my own garden. I’ve stated it before, but I munch on tomatoes all day long if they are cherry tomatoes, and I eat regular-sized tomatoes like an apple.

When compared to store-bought versions, it is incredibly different, refreshing, sweet, and juicy. I find the scent of them alone to be quite delightful.

Crustless Eggplant Pizza

My tomatoes have only just begun to turn red, and I just picked a few last weeks, but my great neighbors usually generously share with us tons of their tomatoes, which I use practically daily to make beautiful dishes if they aren’t cut for the salad.

Anyhow, tonight we had a fantastic pizza made with eggplant. I served it with Italian sausages on the side and whole grain French baguette. 

These are basic, but depending on what I have on hand, I also like to add toasted panko or Italian bread crumbs. I’ll share the data from the notes with you.

Crustless Eggplant Pizza

Old photo

This is really such a quick meal, even if you serve it without any type of meat it is satisfying. Be creative and like I said if you like marinara/pasta sauce use that instead of the tomatoes.

You can also add other things, like minced mushrooms, ham, an egg, which I didn’t try before, but as I write that just came to my mind. I think fried sunny side up egg on the tower of this would be awesome.

Anyway, if you decide to make Crustless Eggplant Pizza do not forget to tag me on social media. You can find me on Instagram most of the time so use tag @sandraseasycooking with the same hashtag #sandraseasycooking. If you are private you can DM me a pic.

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Crustless Eggplant Pizza
Yield: Serves 4

Crustless Eggplant Pizza

Prep Time: 15 minutes
Cook Time: 22 minutes
Total Time: 37 minutes

Easy and tasty Vegetarian Crustless Eggplant Pizza

Ingredients

  • 1 large Eggplant, or two medium sizes
  • 1 tablespoon (14g) Salt
  • 1 Large Tomato or two medium sizes; Beefsteak tomatoes work very well.
  • 1/4 teaspoon garlic powder, or to taste
  • 1/4 teaspoon Italian Herbs Mix
  • 8 Mozzarella slices, thicker
  • Fresh Basil Leaves or a sprinkle of dried basil
  • 2 tablespoons Olive oil

Instructions

  1. Wash then cuts the thicker part of the eggplant into approximately 1/2-inch (1 cm) slices; maybe just a little thinner. Add water into a large bowl and add salt. Soak eggplant slices in that water for 10 minutes.
  2. While eggplant is soaking, wash and slice tomatoes into thin slices (1/4 inch approximately) 
  3. Take eggplant slices out of the water and place them on a clean, dry paper towel or cotton kitchen towel. While you are taking them out of the water try to squeeze water out without breaking a slice, then place on a dry towel; Pat dry eggplant slices so you take out as much moisture as possible.
  4. Preheat oven on 400F (200C /gas moderate hot)
  5. Season eggplants with sea salt, black pepper, sprinkle or two of garlic powder, Italian herb mix, and a drizzle of olive oil; Toss to coat.
  6. Add a bit of oil to your baking pan then place each slice of eggplant to bake in the preheated oven for about 15 minutes then turn it around and cook for additional 5 minutes or until the eggplant slices are tender, and almost cooked through.
  7. Slice tomatoes as thick as you want, pat dry with paper towels, then place on top of the cooked eggplant slices, add cheese on top of each.
  8. Turn the oven to broiler at 450 to 500 Fahrenheit, so the top oven heat could melt the cheese. Keep it in for about 2 minutes or until the cheese is completely melted and bubbly.

Notes

I like keeping it j tad longer to get that brown edge and a bit of golden brown cheese. It takes approximately 4 minutes but keep an eye on it closely if you like it just the way I do.

Nutrition Information

Yield

4

Serving Size

1

Amount Per Serving Calories 310Total Fat 20gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 10gCholesterol 45mgSodium 363mgCarbohydrates 21gFiber 6gSugar 9gProtein 15g

This data was provided and calculated by Nutritionix. Nutrition information isn’t always accurate, but we try our best.

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