Eggplant Pizza (It's not what you think!)

Eggplant Parm. It's delicious. It's filling. And It's probably the extent of your eggplant experience.  Here's a little something I've come up with to help introduce you to the way Eggplant should taste. Fresh, Juicy, and Delicious. I give you... Eggplant... Pizza? Yes, That's right! Eggplant Pizza. The Eggplant you'll actually taste AND enjoy. (I know this post is a bit longer DO NOT WORRY! It's because I've added a lot more photos with more explanation) This dish is super easy to make, and SO worth it. The Prep Time for this is only about 10-15 minutes with a cook of about 15-20minutes) It's Healthy & Accidentally Delicious! So Try, Tweak, And Share!

 What You'll Need:  

1 Fresh Eggplant (each eggplant will yield 4-6 servings)
1 container of either Grape, Cherry, or Sweet Golden Tomatoes. Either one of those will work
3-5 Cloves of Garlic
Medium Sized Onion (or half of a large)
Low-Moisture / Part Skim Shredded Mozzarella Cheese

Italian Seasoning
Fresh or Dried Basil
Red Pepper Flakes
Salt & Pepper
Olive Oil or Butter (either one is alright) 



What To Do:

Slice the eggplant into 3/4" slices (about 4-6 slices)  - - - -   Place Pieces on Cutting Board & Salt (the Eggplant, not the cutting board.. *rolls eyes*

After salting the Eggplant Pieces place paper towels over them and use another cutting board or heavy plates to place on top of the eggplant. Leave sit for 30-45 minutes. This is getting most of the moisture out of the eggplant slices. Leaving them sturdy and able to hold up to the cooking and topping that we will be doing with them.

Side Note: This is a good time to grab a bottle of wine you've got on hand, search through "that drawer" for the cork screw, fight with the wrapper around the wine cork, finally get the cork out, pour your wine, and struggle to replace said cork for twenty minutes..

But what we will do instead is dice up the garlic and the onion, and cut your tomatoes into halves.

After the 30-45 minutes of high anticipation it's time to take your Eggplant Pieces and create little "divot" in the centers. I do this by cutting around the Eggplant (about a fingernail's width from the skin) BUT NOT THROUGH TO THE BOTTOM or else you're just making a hole.

Then take a fork and work your pieces of eggplant out of the center, dice them up and save!

Of course nothing goes as planned in the kitchen, and you may find the below has happened to you...

It's an easy fix! Just replace your mistake, and use the back of a spoon to pack it back down in.

There we go! I'm Proud of you for not cursing as much as you probably would have if I hadn't just saved the day... ahem.. just agree. And continue..





                                              - Pre Heat Your Oven To 450 degrees - 

In a saute pan heat your oil or butter on low and add your diced garlic and onions, sprinkle with salt & pepper and let soften and cook.  (3-5 minutes typically)

While that's going on, in a bowl combine your halved tomatoes & eggplant centers. Sprinkle with Salt & Pepper, Italian Seasoning, & Crushed Red Pepper Flakes. Be sure to stir together to coat all of your pieces and distribute the flavor.

                         Add to your saute pan and cook until Eggplant Pieces have softened up (3-5 minutes)

While your toppings are cooking together, place your pieces of Eggplant on a non stick baking sheet and spray with non-stick cooking spray.

Once your toppings are ready use a spoon to spoon in the mixture onto your waiting eggplant pieces. Then top with fresh basil and cheese. A few more shakes of Crushed Red Pepper Flakes on top of the cheese and into the oven we go!

8-10 minutes (and a fresh glass of wine later) and you have a Healthy, Fresh, Amazing, Personal Sized Eggplant Pizza. It's more filling than three pieces of any Pizza you could have ordered and doesn't leave you sweating grease in the days to come!

I hope you enjoy this one!

- B