4 Servings 30 Minutes
1 Eggplant (medium)
1 tbsp Extra Virgin Olive Oil
Sea Salt & Black Pepper (to taste)
3/4 cup Tomato Sauce
1/2 tsp Oregano
4 1/3 ozs Mozzarella Ball (grated)
1/2 tsp Red Pepper Flakes (Optional)
2 tbsp Basil Leaves (ﬁnely chopped)
Cut the eggplant into equal slices about 1/2 inch thick. Generously brush each side of the eggplant with the oil and season with sea salt and black pepper.
Heat a large non-stick pan over medium heat. Cook eggplant in batches until tender and browned about 3 to 5 minutes per side.
Meanwhile, turn the broiler on high.
Transfer the browned eggplant slices to a baking sheet and top each with tomato sauce, dried oregano and shredded cheese. Broil the eggplant pizzas for 3 to 5 minutes until the cheese is melted, bubbly and browned.
Top with red pepper ﬂakes and fresh basil. Enjoy!
Nutrition per serving
Leftovers - Refrigerate in an airtight container for up to two days. Reheat in the microwave or oven until warmed through.
Serving Size - One serving is approximately three eggplant pizzas.
Dairy-Free - Use a dairy-free shredded cheese instead.
More Flavor - Add minced garlic and Italian seasoning to the tomato sauce.
Additional Toppings - Top eggplant pizza with your favorite pizza toppings like pepperoni, bacon, olives, bell peppers or mushrooms.