This is a great way to satisfy pizza cravings in an easy low carbs way, and get the superfood antioxidant benefits of eggplant all in one recipe!
difficulty level: beginner
prep time: 10 minutes
cook time: 35
- cooling racks, not needed, but will help the eggplant pizza cool while staying more crispy - you can use a mandolin to slice the eggplant, but a good sharp knife works just as well
what you need:
- 1 medium/large eggplant, end trimmed, cut into 1/2 inch thick rounds (you can go a little thinner, but just barely, and i do not recommend thicker)
- salt. did not write specific amount you will see why below
- 1 tbsp chia seeds + 5 tbsp hot water, mixed together
- cooking oil spray
- 1 cup tomato sauce, preferably chunky/rustic, i used my 20 minute rustic tomato sauce but that is absolutely not necessary, just use your favorite organic store bought sauce :)
- 2 tbsp parmesan cheese, or 2 tbsp vegan parm, i will write the recipe for that below :)
- fresh basil leaves or chopped olives or sliced pepperoni or whatever topping calls to you, get creative!!! :))
for vegan parmesan:
- 1/2 cup cashews
- 1 tbsp shiro miso paste. you can find on Amazon
- 3/8 tsp garlic powder
- 4 tsp dry nutritional yeast (not live yeast!!) you can find on Amazon
- 1/4 tsp salt
what to do:
- preheat oven to 450 degrees line a large oven sized baking sheet with foil or parchment and spray/brush with oil
- place eggplant rounds on a large kitchen towel, and sprinkle each slice liberally with salt. let sit 20 minutes to draw out moisture
- after 20 minutes wipe the eggplant rounds with paper towels
- spray eggplant rounds with oil on one side, place them on baking sheet sprayed side down. try not to crowd eggplant pieces, better to not completely crowd, which might mean a few eggplant pieces will not go in the oven (this depends on the size of the eggplant)
- brush the top of the eggplant pieces with the chia seed mixture, it will be a thick mixture, just slather on and spread with brush finger tips or spoon.
- spray the tops of the eggplant pieces
- put into oven, on middle rack, close door and immediately reduce heat to 425 degrees
- bake 15 minutes
- take eggplants out, flip them, spray lightly again and return to oven for 10 more minutes
- keep them in oven on middle rack, turn broil element on and broil 2 minutes.
- remove from oven, transfer to cooling rack, let cool 5 minutes minimum
- you can let them cool further (30 minutes) if you intend to use them the next day (or even a few days later) just store slices in fridge with paper towels layered between
at this point they will look like the picture below:
when you are ready to make your pizzas, slather on some tomato sauce, add parm cheese or vegan parm, add any other toppings of choice
- put the little pizzas on a greased lined large baking sheet,
- put into oven one rack down from the top (close to broil element but not closest)
- put broiler on, leave oven door slightly open, and broil 2-4 minutes
- watch your little pizzas, if some look done, remove them and return others to broil a little longer.
- take the pizzas out, sprinkle with some fresh chopped basil, some extra parm, or just gobble them down! ;)
for Vegan parm:
- place all ingredients in food processor and whirl away until a crumbled parmesan texture is achieved. this actually broils nicely i made sure to test it and used it i the pictures you see.