Thursday, July 11, 2013
Layered Eggplant Veggie Pizzas
On a quest for health... and to restock my fridge, I found myself trotting around the local grocery store. I have seen many posts lately for making the ever so famous "zucchini boats". After much searching and to my own surprise they were SOLD OUT! I guess the DSM metro had the same idea? BLAST! I aimlessly wondered around the store trying to think of items that I could make. This is also the time in my shopping trip where I would start to look at things that I shouldn't be. Like pre-made gluten free cookie dough in the refrigerated section. (Yep... I deterred myself.... proud moment !) As I found myself back in the produce section my eyes glanced to the deep purple skin of the eggplant... LIGHT BULB! I would use the eggplant as the base of the pizzas. And to take my challenge a step further I would make these little Italian gems vegetarian (veggies just sounded great!!!).
The end product resulted in the beautiful richness and flavors of pizza without the calories and glutenous crust! Even though I was bummed about the store being sold out of zucchini I am so glad they were. I really feel that the eggplant was perfect for this both in flavor and texture :)
1 Eggplant, sliced into 1/4" rounds
1 Pepper, sliced into 1/4" rings
1 cup portobello mushrooms, chopped and sautéed
Pinch of Garlic Powder
Pinch of Salt
Pinch of Pepper
1 cup pizza sauce
1/2 cup Mozzarella cheese, shredded
2 tablespoons Parmesan cheese
Heat a large saute´pan to med-high and evenly lay eggplant slices so the flat surfaces are fully on the pan (you may need to do this in batches). While the first side is sautéing, sprinkle the top side with a bit of pepper, salt and garlic. Cook until the first side starts to slightly brown. Flip and repeat seasoning for other side. Cook until the 2nd side is slightly brown. Lay cooked eggplant slices flat in a baking dish.
Sear pepper slices in saute´pan on each side until lightly browned. This will help control the juices of the pepper. Place cooked pepper slices on top of the eggplant slices. 1 slice onto 1 eggplant round. If some of the slices are too big you can cut them in 1/2 but the slice works best on the round to hold the pizza sauce. In the middle of each pepper slice spoon in pizza sauce until full. Top each small "pizza" with mushrooms or other toppings to your liking. Cover with cheese and a sprinkle of parm. Bake uncovered at 425˚ for 10-15 minutes or until cheese is golden and bubbly. Enjoy!
Each eggplant contains 2-3 servings, pending the size and if you use the slices with seeds in them (I disgard of those). 1 serving has around 215 calories, 9 grams of fat, 20 grams of protein.