Pizza like deliciousness without the carbs 🙂
- 1 medium to large eggplant
- olive oil
- dried Italian seasoning
- fresh chopped basil leaves (about 2 tablespoons)
- Parmesan cheese
- shredded mozzarella cheese
- chopped pepperoni (or any other chopped topping you may prefer)
- 2 tsp olive oil
- 3 garlic cloves finely chopped
- 1 can (14.5 oz.) petite diced tomatoes with liquid (or use 2 cups peeled and diced fresh tomatoes)
- 2 tablespoons tomato paste
- 1/2 tsp Italian seasoning
- 1/4 tsp oregano
- Cut off both ends of the eggplant; then cut it into 3/4 inch thick slices (trying to make them the same thickness!) Put the eggplant pieces on a double layer of paper towels and sprinkle both sides generously with salt. Let the eggplant sit with the salt on it for about 30 minutes to draw out the liquid.
- Preheat oven to 375*
- While the eggplant sits, make the sauce. Heat 2-3 tsp. olive oil and saute the finely chopped garlic just until it becomes fragrant. (Don’t let it brown.) Add the petite diced tomatoes, tomato paste, dried Italian seasoning, and dried oregano and let the sauce cook at a low simmer until it’s thickened, breaking up the tomatoes with a fork as it cooks. (Add water if needed, a few tablespoons at a time as the sauce cooks, keeping it hot by simmering at very low heat until it’s needed for the eggplant slices.)
- After 30 minutes, wipe the eggplant dry with paper towels (this also removes most of the salt.) Spray a roasting sheet with olive oil or non-stick spray, lay eggplant slices on, brush the tops of the eggplant with olive oil, and sprinkle with dried Italian seasoning. Roast the eggplant about 22-25 minutes (not so long that the slices become mushy and lose their shape)
- After 25 minutes or when eggplant pieces are done, remove eggplant from the oven and turn oven setting to broil.
- Spread parm cheese first , then a few tablespoons of sauce on the top of each eggplant slice, sprinkle with thin basil slices (if using) and top with a generous amount of mozzarella cheese and topping of choice. (pepperoni is best !)
- Put pizzas under the broiler until the cheese is melted and slightly browned. Enjoy !!!!!!
Eggplant, one of the poor vegetables past over by most people. When cooked properly and used in the right ways, it is a very tasty, good textured, well behaved , table friend. I prefer it over squash and zucchini. Here is one easy way to use an Eggplant that I think you will enjoy.
1 eggplant, (unpeeled) and halved lengthwise
1/2 cup olive oil, divided
1 pound sweet Italian sausage, casings remove
- 2 cloves garlic, chopped
2 tablespoons chopped fresh parsley
- 1/2 cup white wine
2 cups Italian seasoned bread crumbs
- 1 cup spaghetti sauce
1/2 cup fresh grated Parmesan cheese, divided
- salt and pepper to taste
- Preheat oven to 350 degrees. Scoop out the flesh of the eggplant, leaving a good 1/2inch to inch shell. Chop up the removed flesh and put aside.
- Bring a large pot of water to rolling boil and boil the halves of eggplant for 2 minutes only !! Take out and set aside on a baking sheet.
- Once dry, season shells with salt and pepper, and coat with a little olive oil; set aside.
- Heat 1/4 cup olive oil in a large, deep skillet over medium high heat. Saute sausage and garlic until sausage is evenly brown. Stir in the reserved chopped eggplant. Season with parsley, salt and pepper.
- Pour in wine, and cook 5 minutes. Mix in the bread crumbs and 1/4 cup Parmesan cheese. If mixture is dry, stir in more olive oil.
- Stuff mixture into eggplant shells, cover with spaghetti sauce evenly and sprinkle top with remaining Parmesan cheese.
- Bake for 35 to 40 minutes, or until eggplant is tender.
Most people aren’t eggplant fans, or they say they aren’t but actually have never tried it. I always have eggplant at the house, that is as long as the stores have good ones available. This recipe is so easy and sooo good. I just made it last night and thought it would make a good post. One tip for anyone not familiar with the big purple shiny balloon-like veg … when picking one out bigger is usually better and never take home a soft, soggy, or bruised one. Now stop giggling and go make dinner 😛
- 1 large or 2 small eggplants, peeled and cut lengthwise into 1/4 inch slices.
- 2 eggs beaten
- 1-1/2 cups Italian bread crumbs
- 1/4 cup olive oil
- 1 small container of ricotta cheese
- 1-1/2 cups of shredded Mozzarella Cheese
- 1 teaspoon oregano
- dash of salt, pepper, and very small pinch of nutmeg
- your favorite spaghetti sauce
- Preheat oven to 350*
- Heat the olive oil in a large skillet, dip the eggplant into the beaten eggs, coat with bread crumbs and fry until each side is golden brown. Remove and place on paper towel lined plate to drain.
- In a medium bowl mix the ricotta, 1/2 cup of mozzarella, and all the spices. Mix well.
- Take the eggplant slices and lay out flat, spread a thin layer of the cheese mix on top of the eggplant and then roll up the eggplant from small end first.
- Place all rolled up eggplants in a casserole dish close to one another, pour a line of sauce over each row of eggplant (do not drowned the eggplant with to much sauce) and top off with the remaining cup of mozzarella cheese.
- Place in the oven uncovered for 20 minutes.
A side of pasta and garlic bread, or a side of steamed broccoli, go well with this recipe. Enjoy 🙂