This excellent gluten-free substitution for regular pizza is both healthy and delicious! The texture does take a bit of getting used to, though.
Ingredients
1 globe eggplant (ours weighed about pound)
dash of salt
14 oz can petite diced tomatoes
garlic powder
2 teaspoons italian seasoning
1 teaspoon crushed oregano
pinch of crushed basil
2 Tablespoons grated Parmesan
1 cup shredded mozzarella
Instructions
Wash and slice the eggplant into rings ½ inch thick. Try and keep them all about the same size.
Lay the eggplant slices on a cookie sheet lined with paper towels. Salt the top generously to draw out the water. Let it sit for at least a half hour, then dab the water and salt off the top of the eggplant. Flip over and repeat.
While the eggplant is sitting, preheat the oven to 350 degrees Fahrenheit
After you have drawn out the water on both sides, remove, spray the cookie sheet with cooking spray and place the eggplant in the oven for 20 - 30 minutes. Do not overcook the eggplant or it will be mushy and gross! The top should be barely browned and look slightly dehydrated, but still reasonably firm.
While the eggplant is cooking, empty the can of petite diced tomatoes into a sauce pan (do not drain). Add the oregano, garlic powder and Italian seasoning. Simmer on low until thickened, crushing the potatoes with a spoon or fork as you cook them.
When the eggplant is done, remove from the oven. Sprinkle each slice with basil and Parmesan. Add tomatoes, then top with mozzarella.
Broil in the oven 3 - 4 minutes or until the cheese is melted and slightly brown. While hot, sprinkle Italian seasoning and more Parmesan cheese. Serve immediately.
Notes
You can cut the slices up to ¾ inch thick, but I wouldn't recommend doing any more than that or the slices will be too mushy.
Recipe by Old Fashioned Families at https://www.oldfashionedfamilies.com/eggplant-pizza-recipe/