Eggplant pizzas are literally one of the easiest, fastest things I’ve ever made.
I know Pizza Month is over. That does not matter. What matters is the fact that you are fifteen minutes away from delicious pizza-ey awesomeness that also just happens to knock out a good chunk of your daily vegetable requirements.
I’ve seen recipes where you grate a bunch of eggplant or zucchini or cauliflower, then mush it all together and pretend it’s a pizza crust: both time consuming and gross. I’ve seen recipes where you slice rounds of zucchini and use them like itty bitty bagel bite pizzas: they’re stupid tiny and zucchini gets mushy and watery really easily.For these eggplant pizzas, all you do is slice rounds of a big eggplant, broil them, top them, and broil them again. Boom. Done. If you get a big enough eggplant, two of these pizzas can make a hefty meal.
I put goat cheese, brie, and pepperoni on my pizzas, but… they’re pizzas. Put whatever the hell you want on there. That’s the American way.You only need to watch out for one thing on eggplant pizzas: the thickness of the eggplant slices. If they’re too thin, they’ll dry out and won’t stay firm enough to hold the toppings; if they’re too thick, they won’t cook all the way through and will be slightly spongy instead of tender. 1
There’s seriously nothing else to this. Slice up an eggplant, sprinkle some salt on it, put it under the broiler, flip it, broil it, add toppings, broil, eat it. That’s the entire process. Twenty-three words. Veggies and deliciousness.
It’s so simple I cannot think of anything else to say about it. Eat it.
- 1 large eggplant, cut into rounds 1/2 inch thick
- olive oil
- pizza sauce
- pizza toppings
- Turn your oven's broiler on High.
- Brush the eggplant rounds with olive oil and sprinkle with salt. Put them on a wire rack over a cookie sheet and roast for five minutes.
- Flip the rounds and cook for another three minutes, then remove the cookie sheet from the oven.
- Top each round with a teaspoon of sauce, some cheese, and a bit of the toppings.
- Broil for another three minutes or until cheese is melted and slightly browned.
- Let cool before eating.
- We used brie and chevre for our cheeses, and pepperoni for our topping.
- The next time I make these, I’ll probably make sure they all get nice and browned; some of them weren’t quite done all the way through. Still good, though. ↩