🍆 Eggplant Pizzas with Garlic, Tomato & Cheese
A delicious vegetarian twist on pizza! Thick slices of roasted eggplant become the base, topped with garlic‑infused tomato sauce, melted mozzarella and Cheddar, and fresh herbs. Perfect as a healthy appetizer or light main dish.
Ingredients
- •1 large eggplant
- •⅔ cup olive oil (divided)
- •3 cloves garlic, crushed or minced
- •1 small onion, sliced
- •14‑ounce can chopped tomatoes (or 1 lb fresh tomatoes, peeled, seeded, and chopped)
- •1 tablespoon coarsely chopped fresh oregano
- •½ teaspoon salt
- •Pinch of freshly ground black pepper
- •½ cup shredded mozzarella cheese
- •½ cup shredded Cheddar cheese
- •4 oregano sprigs (for garnish)
- •Few fresh basil leaves, chopped
Instructions
- 1
Preheat oven to 350°F (175°C).
- 2
Prepare eggplant: Cut into thick slices. Brush with half the olive oil. Place in a single layer in an oiled ovenproof dish. Smear tops with half the garlic, cover loosely with foil, and bake for 40 minutes.
- 3
Make sauce: Heat remaining oil in a pan. Add onion and remaining garlic; cook until softened. Stir in tomatoes and simmer for 10 minutes. Season with oregano, salt, and pepper.
- 4
Assemble pizzas: Remove eggplant from oven. Spread each slice with tomato sauce, sprinkle with mozzarella and Cheddar. Return to oven for 5–10 minutes, until cheese is bubbling.
- 5
Finish: Garnish with fresh oregano sprigs and chopped basil. Serve immediately.
Yield: Serves 4