Whether you are already an eggplant lover or new to trying it, we have a fresh and oh-so-flavorful recipe for you! This is a great option for vegetarians and nonvegetarians alike. The spices on the eggplant make it taste similar to a pepperoni and of course are much healthier. When you look at the ingredient list your first thought might be that it’s long, but don’t be intimated! Trust me, the flavor combination is well worth it! These healthy ingredients can be used in a variety of meals throughout the week if you end up having leftover veggies (extra tomatoes, scallions, mushrooms). When I have extra eggplant slices I like to throw them in a freezer bag and save for delicious eggplant lasagna! You can also cook the extra slices with the spice mixture and eat as a healthy snack too!
1 small eggplant or ½ of a large eggplant, sliced thin
¼ tsp salt
1 tsp olive oil
1 tbsp italian seasoning
1 tsp dried sage
1 tsp crushed red pepper
½ tsp garlic powder
1 tsp cornmeal
1 pre-made pizza dough, thin crust, refrigerated
1 cup pasta sauce
2 cups mozzarella cheese, shredded
½ cup mushrooms, sliced
1 tomato, sliced
1 clove garlic, minced
½ of a small onion, diced
1 green scallion, sliced
¼ cup feta cheese, crumbled
Preheat oven to 400*. Thinly slice eggplant to about 1/8th inch thickness. Place paper towels on baking sheet and sprinkle pinch of salt on top. Line eggplant slices evenly on paper towel and sprinkle another pinch of salt on top of the eggplant. Let this sit for about 5 minutes to allow the salt to draw the moisture out. Line the eggplant with more paper towels and gently press to absorb excess moisture.
Mix italian seasoning, sage, crushed red pepper and garlic powder in a bowl. Brush olive oil onto each eggplant slice and then spoon spice mixture onto each slice. Bake for 15 minutes until crispy. Sprinkle cornmeal onto baking pan and press pizza dough onto pan.
Turn oven up to 425*. Pre-bake dough for 5 minutes. Spread sauce onto crust and add mozzarella. Thinly slice onion, garlic, scallions and tomato. Line eggplant slices, mushrooms, onion, garlic and tomatoes on top of the crust. Sprinkle with feta cheese and bake for an additional 10 minutes. Cut into 12 slices and serve.