Ingredients
1 large eggplant
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon pepper
1/2 cup pizza sauce
1 cup mozzarella cheese divded
1/2 cup provolone cheese divided
1/4 cup mushrooms chopped
1/4 cup onions chopped
1/2 cup bell peppers diced
1 tablespoon Italian seasonings
Instructions
Preheat the oven to 200C/400F. Slice the eggplant lengthways (the long side) into 1⁄3 inch slices.
Brush both sides of the eggplant with olive oil and place them on a lined baking sheet. Sprinkle with salt and pepper and bake for 12-15 minutes, until the eggplant is cooked and soft.
Spread marinara sauce on each eggplant, and sprinkle with some of both shredded cheeses. Add the onions, mushrooms, and bell peppers, and sprinkle generously with the remaining cheese. Sprinkle with Italian seasonings.
Set the oven to the broil setting and bake for 5-10 minutes, or until the cheese is golden and melted.
Remove the eggplant pizzas from the oven and serve immediately.
Notes
TO STORE: You can store leftovers in air-tight containers in the refrigerator for up to 3 days.
TO FREEZE: Use freezer-safe airtight bags or containers to freeze eggplant pizza for up to 3 months.
TO REHEAT: Always reheat the pizza in a preheated oven.
Nutrition
Serving: 1serving | Calories: 105kcal | Carbohydrates: 6g | Protein: 8g | Fat: 6g | Sodium: 530mg | Potassium: 249mg | Fiber: 3g | Vitamin A: 523IU | Vitamin C: 15mg | Calcium: 218mg | Iron: 1mg | NET CARBS: 3g
