This recipe is quick and easy to prepare. Plan on 1-1/2 hours from prep to table.
When purchasing eggplant, purchase without any bruises or scratches. The smaller the better – less seedy. Buy 2.
You will need:
- eggplant
- tomato sauce (homemade or prepared)
- Romano cheese
- oregano
- garlic
- ground pepper
- olive oil
Pizza Eggplant
1 large eggplant
1 cup tomato sauce
1/2 cup Romano cheese
2 tablespoons oregano
3 cloves of garlic, minced
ground pepper
1/3 cup olive oil
Wash and slice eggplant into 1/2-inch slices. “Sweat” the eggplant by salting, letting it stand for 20 to 30 minutes, and rinsing well of all salt.
In a large baking pan, line with foil (much easier for clean up) and grease the foil with olive oil so that the eggplant will not stick. Cover with 2-3 tablespoons of olive oil and in a single layer, place eggplant slices on the pan. Combine sauce with garlic, and spread the sauce evenly over each slice and sprinkle with cheese, oregano and pepper on each slice as if you were making a pizza. Drizzle the remaining olive oil on top of each slice of eggplant not to dry it out.
Bake at 350 degrees for approximately one hour, or until brown on the outside and soft and for-tender on the inside.
Great for the vegetarians or as a side dish. To our gluten-free friends, a great substitute for pizza without the carbs.