One of my best friends is unable to eat gluten, so I’m constantly on the lookout for healthy, gluten-free food that we can both eat and enjoy. This weekend we experimented with eggplant pizza for a pizza/movie night and I have to say I was startled at how good it was! We actually overcooked one batch a little bit (which made it mushy but not inedible), but overall the taste was excellent.
I mean, just look at that picture! Doesn’t it look yummy? Here’s our recipe so you can try it yourself:
This excellent gluten-free substitution for regular pizza is both healthy and delicious! The texture does take a bit of getting used to, though.
Author: Liz Ellis and Marah Luetjen
Recipe type: Main Dish
Cuisine: Gluten Free
Serves: 4 servings
- 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
- 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.
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.
This recipe is a great, slightly healthier alternative to regular pizza, but it is not quite the same texture-wise. We weren’t able to pick the slices up and eat them like you would pizza, unfortunately, but it still tasted pretty similar.
Try it yourself and let me know what you think!
I’d also like to give a special shout-out to my friend Marah for letting me experiment with her! You rock, Lady!
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