Trying to lay off the carbs, but you’re craving pizza?!
Allow me to assist you 😉
I had some Japanese eggplants and decided to think outside the box and make pizza out of them! If you are a fan of eggplant parm, you’ll love this!
Japanese eggplant are the long skinny lighter purple colored eggplants.. The length and shape aid in this dish, but if you rather use regular eggplant that will work, too!
I’m big with using items I have in my fridge, and if you’re like me.. you have an abundance of string cheese!! In this recipe I used mozzarella string cheese, but you can easily replace that with shredded or fresh mozzarella! The string cheese happened to be a great size and mimicked the shape of the eggplant 🙂
Casey’s Eggplant Pizza –
2 japanese eggplants
2 vine ripe tomatoes
4 mozzarella string cheeses
1 teaspoon of dried oregano
salt and pepper to taste
Preheat your oven to 350.
- Cut the stem off of your eggplants, slice lengthwise into 4 even slices. On the sides with the rounded shell, place cut side down and carefully skim off a small sliver to make sure the eggplant is stable and flat. Place your slices on an oven tray, covered in foil and sprayed with cooking spray.
- Slice your tomato thin and place an even layer on each eggplant slice. Slice your string cheese in half-length wise and each half into 3. Place 3 strips onto each eggplant. (add any toppings you desire)
- Sprinkle with oregano, salt and pepper. Spray lightly with olive oil. Cook in the oven at 350 for 15 minutes. Crank to 450 and cook another 5 minutes. Serve hot! 😉
These will be gooey and delicious! I used a fish spatula to remove them from the tray as they are fragile!
After you try these, you’ll wonder why you ever used up your carbs with pizza binges!! These are just as yummy and with fresh tomato, mozzarella and eggplant.. you are having a meal that is not only delicious, but healthy too!!