Looking for a healthy option when your pizza craving kicks in? These eggplant pizzas do just the trick with a tender and crispy base of eggplant and fresh marinara sauce topped with a crispy layer of bubbly cheese. You can't go wrong with this recipe!
2 Large eggplants
1/2 Cup marinara sauce
1/2 Cup shredded mozzarella cheese
1/2 Cup grated parmesan cheese
2 Tbsp Italian seasoning
2 Tbsp olive oil
2 Tbsp salt
Peel the eggplants, cut the stem off and then slice them the long way into 1/2 inch thick slices (do not cut them too thin or they won’t cook evenly). One eggplant should yield approximately 4-5 sheets depending on how large the eggplant are.
Spread the eggplant slices out on paper towel or a plate, heavily sprinkle salt over both sides and let the eggplant sit for 20+ minutes.
While the eggplant sits, preheat the oven to 425F.
Pat the eggplant dry with a paper towel and spread the eggplant out on a greased baking sheet.
Drizzle olive oil over the eggplant and then bake for 25-30 minutes, flipping the eggplant halfway through and slightly cracking the oven door open for the first 10 minutes to let the steam escape (this yields a crispier base).
Top each eggplant with marinara sauce and cheese, then bake for an additional 10-15 minutes or until the cheese is bubbly and golden. Enjoy!