You guys. I’m about to blow your minds. Ready???
*Drops mic, goes home*
Alright, alright. I’ll tell ya how to make it! This is the easiest thing in the world and totally fills that pizza craving while being waaaay healthier.
I can’t take credit for this culinary miracle: eggplant pizza is the magical food-baby of my dear friend Erlinde, and ever since she told me about it my life has not been the same!
vegan, gluten-free, nutritarian (without the vegan cheese)
PIZZA “CRUST”: Cut an eggplant into rounds or lengthwise. Each piece should be 1/2-3/4 of an inch. Bake at 375ish degrees for 15-20 minutes.
TOPPINGS: While the eggplant is baking, prepare your favorite toppings. My go-to is sautéed mushrooms and spinach (as pictured).
SAUCE: I LOVE the arrabiata sauce from Trader Joes. You can use whatever sauce you love or have on hand. No bigs!
The Trader Joes sauce is watery, so I let it simmer uncovered while the eggplant is baking, stirring often. This does create some splatters on my stove but they are easily cleaned and well worth the hassle. DO NOT DO THIS WHILE WEARING A BELOVED WHITE T-SHIRT!..or while wearing a wedding dress! Or while holding a baby dressed in a christening gown!) You’ve been warned.
PIZZA TIME!: If everything is super hot, you can just assemble and eat. Otherwise, I put a thin layer of sauce on the eggplant, a layer of vegan cheese (my personal favorite for pizza is Daiya), pile on the toppings and bake at 375ish for 5-10 minutes, until hot and melty.
(NOTE: This meal is divine without the cheese for those of you looking to upgrade the health factor by a power of 10.)
Because I’m a sauce-monster, I top this gorgeous creation with a TON of the arrabiata and eat until I’m in a saucy joy-coma. Serve with salad for a veggie-full, balanced, indulgent, delicious, healthy meal.