Mini Eggplant Pizza

Globe eggplant is a spongy, mild-tasting vegetable that's meaty yet low in calories.  It's never eaten raw, but it can be baked, grilled, or sautéed.   The best eggplants are firm and shiny eggplants with unbroken skin.

In this recipe the eggplant is wonderfully flavoured and meshed so well with the pizza toppings.
Instead of sauce you can use slice of tomato.
I eat the whole eggplant since no one else likes eggplant.
It has protein from cheese and veg, sometimes I make garlic toast to go with it.
Also before oiling eggplant, I season oil with Italian seasoning... yummy!

To make it Hawaiian, you can add cubes of ham and pineapple-much more flavor that way. give it a try.

Add some protein more. Ham, sausage, pepperoni. anything. You will not dissapointed.

Pleasantly surprise on how simple, quick and tasty this recipe was try and I will be trying this one again and sharing.

Ingredients: 

1 globe eggplant, 9-10 inches long
1 Tbsp salt, for drawing water out of eggplant (optional)
2 Tbsp olive oil, for brushing eggplant before roasting
2 tsp dried Italian seasoning, for sprinkling on eggplant before roasting
10 large basil leaves, cut in chiffonade strips (optional)
1/3 cup finely grated Parmesan/mozzarella
hot red pepper flakes for sprinkling finished pizza (optional)

To prepare Sauce:
3 tsp extra-virgin olive oil
3 large garlic cloves, finely chopped
2 cups diced fresh tomatoes
1/2 tsp dried Italian seasoning
1/4 tsp dried oregano
Salt as required

Method:

1. Remove the stem from the eggplant,then cut it into 3/4 inch thick slices.
2. Sprinkle salt on both sides of slice.  (You can skip this, it will just make the slices brown. Sprinkling salt prevents slices from browning)
3. Keep the salt coated slice about 10 minutes to draw out the water. 
4. Meanwhile turn on the oven to 190C.

Preparing Sauce:

1. Heat 3 tsp olive oil.
2. Once hot,add finely chopped garlic and saute in medium flame for about 1 minute or till raw aroma goes away. Don't let it brown.
3. Add the diced tomatoes.
4. Once it starts melting, add dried Italian seasoning and dried oregano.
5. Let the sauce cook at a low simmer until it's thickened. 

Preparing Pizza:

1. After 10 minutes, wipe the eggplant dry with paper towels, it 
2. also take the salt out.
3. Take the bake tray and apply/spray the olive oil on it.
4. Lay eggplant slices on, brush/apply the tops and sides of the eggplant slices with olive oil.
5. Roast the eggplant about 25 minutes or till the slices are done. Make sure not to over-baked that slices lose their shape.  
6. While the eggplant roasts, finely slice the fresh basil leaves (if using).
7. Combine freshly grated Parmesan and low-fat mozzarella. 
8. After 25 minutes or when eggplant pieces are done, remove the slices from the oven.
9. Spread a few tablespoons of sauce on the top of each eggplant slice.
10. Sprinkle with thin basil slices (if using) and top with a generous amount of cheese.  
11. Put pizzas in oven with broil mode and let it broil until the cheese is melted and slightly browned. This took 8 minutes for me.

Sprinkle red paprika flakes and dried oregano on pizza.Serve hot