Another pizza substitute! This time using eggplant slices. Delicious and low carb.
You will need:
- 1 eggplant, cut into 1/8″ slices
- Kosher salt
- Olive oil, or garlic olive oil, or avocado oil
- Marinara sauce (soybean oil free and no sugar added, such as Rao’s)
- Mozzarella cheese, shredded
- Pizza toppings of choice
- Oregano (fresh or dried)
You will want to first prepare the eggplant by sweating the moisture out of them. To do this, cut the eggplant into 1/8 inch slices. Lay them on a rack on top of a baking sheet. Generously sprinkle kosher salt (kosher salt sticks best) to the top side. Flip them each over, and generously coat the other side. Let the eggplant sit for 20 minutes or so. While you are waiting for this to happen, preheat the oven to 425 F.
After 20 minutes when you see a lot of moisture escaping. Use a paper towel to wipe off any moisture and excess salt, then put the slices on another baking sheet lined with parchment paper. Bake for 15 minutes to dry out the moisture.
Remove from oven, flip them over, brush a coat of olive (or garlic olive oil) or avocado oil on top, and turn the oven to broil. Then add the toppings: Marinara sauce, Mozzarella cheese, and anything else you like on pizza (chopped garlic, tomato slices, sausage, pepperoni, mushrooms, etc). Sprinkle oregano on top, then broil for 3-5 minutes or until the cheese is fully melted.