When life gives you lemons, you make kick-ass lemonade. In this case, I bought organic, locally grown eggplants and was given delicious tomatoes, so I made this yummy crustless eggplant pizza.
I love eggplants! I use them in sauces, for lasagna and many other dishes. Well, I find them similar in taste to mushrooms. When I add cream with sauteed eggplant and onions, it is just heavenly when you dip the bread.
My daughter has almost the same taste in food as me and she loves this. However, both of my boys don’t even want to come close to it.
The only way they’ll eat it is if I put marinara sauce instead of raw tomatoes and I cut the eggplant into thin slices lengthwise; then I bake it longer so eggplant could become a little bit crunchy
So, if you have a picky eater that don’t like tomatoes or eggplant that trick might work.
I love, love homegrown tomatoes. I said it before, but if they are cherry tomatoes I keep snacking on them all day long, and if they are the regular size I eat them like an apple.
It is so refreshing, sweet, juicy and yes huge difference compared to the store bought. Just when you smell them, that scent alone is so delicious to me
Mine just started to get red, and I picked few last weeks, but my neighbors are so amazing that they always share with us lots of their tomatoes, which I am using almost every day to cook some delicious meals if they are not sliced for the salad.
Anyhow, yeah, today we ended up with delicious eggplant pizza. I served it with whole grain French bread and Italian sausages on the side
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
Easy and tasty Vegetarian Crustless Eggplant Pizza
- 1 large Eggplant, or two medium sizes
- 1 Tbsp. (14g) Salt
- 1 Large Tomato, or two medium sizes}
- Garlic powder
- Italian Herbs Mix
- Pizza Cheese Mix (4 Cheese mix would work too)
- Fresh Basil Leaves or a sprinkle of dried basil
- Olive oil for brushing and drizzling
- Wash then cuts thicker part of the eggplant into approximately 1/2-inch (1 cm) slices; maybe just a little thinner. Add water into large bowl and add salt. Soak eggplant slices in that water for 10 minutes.
- While eggplant is soaking, wash and slice tomatoes into thin slices (1/4 inch approximately)
- 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.
- Preheat oven on 400F (200C /gas moderate hot)
- Brush olive oil on the bottom of baking pan and place eggplant slices first, brush just a little bit of oil on each, then add slices of tomato, sprinkle to your taste garlic powder and Italian herb mix, add cheese on top and fresh or dry basil. Drizzle a little of olive oil on each.
- Bake in the oven for about 20 minutes. Check and see if it needs an additional 5 minutes. The cheese needs to be completely melted and when you cut in the whole thing in the middle it should not be too much liquid. A little moisture, but not that is dripping