Eggplant Pizza Rounds
No crust on these adorable vegetable bites, just veggies topped with pizza sauce, cheese, and Italian spices.
Makes 4 servings
- 1 large eggplant, sliced ¾–1" thick
- Oil for brushing
- 1 teaspoon garlic salt
- ½–2/3 cup pizza sauce
- ½ teaspoon Italian seasoning
- ½ cup mozzarella cheese
- Optional pizza toppings: pineapple, sliced olives, vegetarian pepperoni
Step 1: Brush eggplant slices with oil on both sides, and sprinkle with garlic salt. Place on grill and cook for 3–4 minutes, until tender but not too soft.
Step 2: Carefully spread a thin layer of pizza sauce on each slice, then sprinkle with Italian seasonings and mozzarella cheese. Place any additional pizza toppings on top of the cheese.
Step 3: Return eggplant pizzas to the grill and heat for another 2–3 minutes, until cheese melts.
To enhance the flavor or your eggplants, remove a bit of their bitterness and moisture before grilling. Place an eggplant slice on a paper towel and salt it liberally. Put another paper towel over it and top with another slice of eggplant. Salt this slice and repeat the process until all of the slices have been salted and stacked between paper towels. Let this eggplant tower sit for about 30 minutes, then take out the slices and wipe them off. Now they're ready for the grill.
Recipe courtesy of Cookouts Veggie Style.