Eggplant Bottomed Pizza

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Eggplant Bottomed Pizza


Craving pizza but not the carbs? You’ll love this no-crust pizza made with eggplant. Enjoy as a snack, appetizer or a meal in itself.


Two 1/2-inch-thick eggplant slices (cut lengthwise from a long eggplant), patted dry
1⁄4 can crushed tomatoes
1⁄2 teaspoon garlic, chopped
Dash Italian seasoning
2 tablespoons shredded part-skim mozzarella cheese
1⁄4 cup mushrooms, sliced
2 tablespoons bell pepper, chopped
2 tablespoons onion, chopped
2 teaspoons grated reduced-fat Parmesan cheese


  1. Preheat oven to 375 degrees F. Spray a baking sheet with nonstick spray. Place eggplant slices on the baking sheet and cook until slightly soft, about 20 minutes.
  2. Meanwhile, in a small bowl, combine the crushed tomatoes, garlic and Italian seasoning. Mix well and set aside.
  3. Carefully remove the baking sheet from the oven. Evenly spread the tomato mixture over the eggplant slices. Sprinkle with mozzarella and top evenly with mushrooms, bell pepper and onion.
  4. Bake until the cheese has melted and the toppings are hot, about 10 additional minutes. Sprinkle with a Parmesan-style topping and enjoy.