Monday, August 8, 2011
Grilled Eggplant Pizza
Woo hoo! My first recipe post!
This recipe was inspired Miss Wisabus's Zucchini Mini Pizzas.
There are no pictures, but they really are not necessary because this is so simple.
You will need:
Pizza Toppings of your choice
First, slice your eggplant. I sliced mine to an average thickness, about the same as you would slice a tomato for big burgers.
Next, grill one side of each eggplant slice. I used a panini press to do this, but a griddle or George Foreman grill would work just as well. This could possibly be done right in a pan, but removing the pizzas after they are topped might be difficult.
Once the top side of the pizza is warm to the touch and you have nice grill marks on the bottom of each eggplant slice, flip each slice.
Now you can start topping your pizzas. Put the pizza sauce, cheese and toppings on each slice. I usually take them off the grill once the cheese has melted because then I know that they have heated all the way through.
This is such a cheap, easy, and healthy meal! It tastes a lot like Eggplant Parmigiana, but because its not breaded, its healthier. It can also be low-carb, if you use a low-carb pizza sauce and low-carb toppings.
For real, this doesn't take more than ten minutes to make and its sooo good! Nate liked it, too, and he liked that it was a healthy, yet tasty, dinner.