I saw a photograph of mozzarella melted over an eggplant slice on an open-faced sandwich and it inspired me to create this recipe. It’s low-carb since there is no bread or pizza crust at all. You put the toppings right on the eggplant slice and bake. These mini-“pizzas” are super easy to make and you can do several variations in one batch.
1 large eggplant, 1/8 inch slices
Prepared spaghetti sauce
Pepperoni slices (try the low-fat Turkey variety)
Fresh mozzerella, cut into 1/8 inch slices
Shredded Parmesan cheese
Fresh basil leaves
Tomato slices or diced fresh tomato
(Any topping of your choice!)
1. Salt the eggplant slices and let them sit for 30 minutes. Press the water out of the slices into a paper towel.
2. Preheat oven to 425˚F. Spray a cookie sheet with cooking spray and lay the slices on the sheet without letting them touch.
3. Top each slice with a thin layer of tomato sauce and then add toppings of your choice.
4. Bake for 8-10 minutes or until cheese is melted and gorgeous. Allow to cool for 2 minutes before transferring to plate.
The eggplant “pizzas” are not stable enough to eat with your fingers. This is definitely fork food, but it shouldn’t be totally soggy either. If your slices are coming out really soggy, then there are a few troubleshooting tips: a) Salt them really well at the beginning and try to expel as much moisture as possible. b) Put less tomato sauce on. c) Don’t bake them for too long.