I made up a recipe to help use up an overabundance of eggplant supplied by
Farmer Sam, whose farm coop up I joined. It turned out so good several friends have requested the recipe. It’s also good if you have any summer tomatoes hanging around but jarred pizza sauce or regular tomato sauce are fine too.
Here’s what you do: Slice peeled eggplant into 1/4 to 1/2 inch discs, sprinkle them with salt and let them rest until they begin to “sweat.” Blot off salt and brush or spray with olive oil. Add whatever spices you have on hand – I love oregano, thyme, basil and salt and pepper to taste.
I grill mine on my indoor grill, but a grill pan or just roasting in the oven for about 20 minutes (400 degrees) will cook out some of the water and give you a nice “crust” for the pizza.
Top each cooked round with your pizza toppings of choices – first the sauce or tomato slice, followed by cheese, mushrooms, pepperoni and such. Place in oven for a few more minutes to melt the cheese and cook the pepperoni. I add a healthy dose of Parmesan at the end of just after taking from oven. Talk about good! And healthier to boot. I like them made with feta and chopped jarred roasted peppers too (as viewed above).