Hearty Eggplant Pizza with Fresh Tomato Salad

  • 1 large eggplant, sliced lengthways (4 thick slices)
  • 1 tbsp Pompeian Robust Extra Virgin Olive Oil
  • 1/4 tsp sea salt
  • 1/4 tsp fresh black pepper
  • 1 cup marinara sauce
  • 2 cloves fresh garlic, sliced
  • 1 cup zucchini, sliced
  • 1 cup shredded mozzarella
  • 1 cup cherry tomatoes, sliced
  • 2 tbsp fresh basil
  • 1 tsp Pompeian Organic Red Wine Vinegar
  1. Preheat your oven to 350F
  2. Place the eggplant slices on a sheet pan and brush on both sides with olive oil. Sprinkle with salt and pepper.
  3. Top each slice with marinara sauce first, followed by the sliced garlic, zucchini and shredded mozzarella.
  4. Bake for 25 minutes until the cheese is golden and the eggplant is tender.
  5. While the eggplant bakes combine cherry tomatoes, fresh basil and red wine vinegar in a small bowl. 
  6. Once the eggplant pizza is ready, spoon the tomatoes over each slice.

Author: The Daley Plate

Swapping out pizza crust for eggplant is an easy fix to lower carbs without sacrificing comfort.

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