How To Make Eggplant Pizza

A much lighter way to enjoy pizza! Topped with my homemade pizza sauce, cheese, and vegetables, you'll (hardly) miss the crust!

Course Entree, Snack

Cuisine American

Keyword Gluten-Free, Grain-free, Paleo, Vegan

Prep Time 15

Cook Time 30

Total Time 45

Servings 'pizzas'

Calories 10kcal

1 large eggplant sliced into 1/2 inch rounds (I leave the skin on, but you can peel it if you wish)
salt for sweating the eggplant and for taste
olive oil spray
toppings of your choice

Preheat the oven to 350 degrees.
Place the eggplant rounds onto a clean dish towel.
Lightly salt each side of the eggplant rounds.
Let them sit on the towel for 15-30 minutes to 'sweat' some of the water out.
Press down on the eggplant slices with the towel to squeeze out some of the water.
Spray each side of the rounds with an oil spray (I use a Misto for this step).
Place the rounds onto a parchment paper-lined baking sheet.
Bake for 20 minutes.
Remove the pan, and top the rounds however desired (sauce, cheese, vegetables, etc.).
Place the pan back into the oven for about 10 minutes, until toppings have cooked through.
Remove and enjoy!

Nutrition facts are based solely on the eggplant, as everything else is subjective.

WW Points: 0