Serves 20
40 min
Eggplant Pizza
Recipe GLPR678851cee6a571
Crispy-edged eggplant slices transform into a delicious open-faced pizza topped with tangy tomato sauce, melted cheese, fresh spinach, and bright cherry tomatoes. Baked until tender, then finished under the broiler for a bubbling, golden crust, these eggplant pizzas make an impressive Mediterranean appetizer that's naturally meat-free and full of fresh, authentic flavors.
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Ingredients
2 large eggplants, sliced 1 inch thick
1/2 teaspoon Himalayan salt
24 ounces tomato sauce
20 slices provolone cheese
1 cup fresh spinach
3-4 ounces fresh cherry tomatoes, sliced
Red pepper flakes, optional
Directions
Preheat your oven to 425°F. Arrange eggplant slices in a single layer on two baking sheets.
Sprinkle the Himalayan salt evenly over all eggplant slices and bake for 15-20 minutes until the eggplant becomes tender and the edges begin to soften.
Remove the baked eggplant from the oven and adjust your oven setting to broil on high.
Spread 1 tablespoon of tomato sauce over each eggplant slice, then top with one slice of provolone cheese.
Distribute a portion of fresh spinach and cherry tomato slices over the cheese on each piece.
Place the baking sheets under the broiler for 3-5 minutes, watching carefully to prevent burning. The cheese should be melted and bubbly and the toppings lightly browned.
Remove from the broiler and serve immediately while hot. If desired, sprinkle with red pepper flakes for extra heat.
