Eggplant Pizza Recipe
Easy eggplant pizza recipe with roasted eggplant rounds, pizza sauce, mozzarella, and mushrooms. Works as dinner or an appetizer, and naturally lower carb.
Servings: 2 servings
Equipment
Ingredients
- 1 large globe eggplant cut into ½ inch rounds
- Salt and pepper to taste
- 4 tablespoons olive oil
- 1 ¼ cups mozzarella cheese shredded
- ½ cup parmesan cheese freshly grated
- ¾ cup baby bella mushrooms sliced
- ½ cup pizza sauce
- Crushed red pepper for garnish
- Fresh basil for garnish
Instructions
- Place the eggplant rounds on a baking sheet. Generously salt the slices and leave them to “sweat” for 20 minutes, then wipe them off with a paper towel.
- Preheat oven to 400°F. Brush slices with 2 tablespoons oil and season with black pepper. Bake until softened and slightly golden brown, 30 minutes.
- Meanwhile, arrange mushrooms on a sheet pan and toss with remaining 2 tablespoons olive oil. Season with salt and pepper and bake until golden brown, 30 minutes.
- Remove eggplant slices from the oven and pour about 2 tablespoons of the sauce mixture onto each one. Sprinkle mozzarella and parmesan on each eggplant slice and top with roasted mushrooms.
- Return to oven and bake until cheese is melted, 5 minutes. Garnish with crushed red pepper, fresh basil, and serve immediately.
Notes
My Top Tip:Serve right away. These are best straight out of the oven while the cheese is hot. The texture changes once they sit and cool.
Storage: Leftovers will keep well for two days wrapped in foil in the fridge, and can be reheated in the oven at 350.
Nutrition
Calories: 603kcal | Carbohydrates: 21g | Protein: 30g | Fat: 46g | Saturated Fat: 15g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 26g | Cholesterol: 62mg | Sodium: 1173mg | Potassium: 930mg | Fiber: 8g | Sugar: 12g | Vitamin A: 900IU | Vitamin C: 9mg | Calcium: 884mg | Iron: 2mg
QR code
Scan code to view the full recipe on your phone.
