Since I gave up white stuff for lent, I’ve become bored with my daily fare of spinach and grilled chicken salads, crustless quiches and such.
We had an inspiration last night which turned out great. Yearning for a gooey pizza, we tried to figure out how we could create a “crust”.
I had eggplant that was doomed to die in my vegetable bin if I didn’t use it soon.
I cut the eggplant in slices and drizzled olive oil all over them along with garlic powder. Peeling them is optional, but I’m not fond of the bitterness of the skin. I baked them in a 400 degree oven until golden, then turned them carefully and did the same to the other side.
Once lightly browned, I topped them with thinly sliced tomatoes (though pizza sauce would have been even better) and topped them with chopped onions, peppers and lots of grated cheese. Season with basil, oregano, black olives – whatever you like and finish with salt and pepper; pop them back in the oven until cheese melts and vegetables soften – about 25 minutes.
I think next time I’ll let the eggplant slices hang out in the oven for while after the initial baking to see if they crisp up a bit. But this was a great healthy substitute for your basic pizza.