These eggplant pizzas are everything a pizza should be without the thick, high calorie, dough. Don't get me wrong I love a traditional pizza, but for cheese goodness that you can eat MORE of, try these eggplant pizzas.
Cut the eggplant into 3/4 inch thick slices and place on a double layer of paper towel. Sprinkle both sides generously with salt. Let the eggplant sit with the salt for at least 30 minutes to draw out the liquid.
While the eggplant sits, make the sauce. Heat the olive oil and saute the chopped garlic and onion just until it becomes fragrant. Pour in the diced tomatoes, dried herbs and let the sauce cook at a low simmer until the eggplant is cooked.
After 30 minutes wipe the eggplant dry taking care to remove as much salt as possible.
You can see the water drawing out.
Brush the tops of the eggplant with olive oil, and sprinkle with dried Italian seasoning. Roast the eggplant in 190C oven for 25 minutes. You want the eggplant to stay firm but be cooked.
While the eggplant roasts, thinly slice the fresh basil leaves, chop the mushroom, and mix Parmesan and mozzarella.
After 25 minutes or when the eggplant pieces are done, remove eggplant from the oven. Spread a few tablespoons of sauce on the top of each eggplant slice, arrange mushrooms, sprinkle with basil and top with a generous amount of cheese.
Put pizzas under the grill until the cheese is melted and slightly browned. About 6-7 minutes, serve hot and sprinkle with chilli flakes.
NOTE: Make sure you wipe all the salt of the eggplants.
Don't over cook the eggplants or they wont hold the toppings.
These make great appetizers as well as a meal. Times the recipe by 4 for starters at a dinner party for 6-8 people.