Margherita Pizza on Eggplant
Eggplant "crusts" replace the typical carb-laden version, and serve as a perfect base for traditional margherita ingredients. Simply slice and roast eggplant and you're ready for toppings in this easy, fun-to-make dish.
Servings: 4 servings
Calories: 165 kcal
- 1 large eggplant peeled, cut into 12 ¼” thick slices
- 1/2 cup bottled pizza sauce
- 1 1/2 tsp minced garlic
- 1/8 tsp crushed red pepper
- 6 oz coarse grated fresh mozzarella 3/4 cup
- 12 basil leaves
Preheat oven to 425 degrees and line a baking pan with parchment. Arrange eggplant slices evenly on parchment with space between.
Roast for 10-15 minutes or until bottoms are well browned, flip and roast an additional 10 minutes to evenly brown.
Cool for 5 minutes on a rack.
Combine pizza sauce, garlic, and red pepper in a small bowl.
Spread 2 tsp sauce across each eggplant slice and top with 1 TB mozzarella.
Arrange pizzas on a rack and return to oven for 5 minutes or until mozzarella melts. Garnish each with a basil leaf and serve immediately