Eggplant Pizza

When I planted an eggplant plant in my pot, I had NO IDEA how much eggplant it would produce nor how long its season would endure!

I had to find a way to use the immense amount of eggplant I harvested. Pizza is a family 8 title 1favorite so I decided to make eggplant pizza so that my meal would be lower carb. It was so delicious that my husband preferred this version instead of the “real” stuff!

I used other veggies from my garden (bell peppers, tomatoes, etc) but you can use whatever pizza toppings you prefer. As always, sugar free or reduced salt pizza sauce is always a great idea, although I use my homemade pizza sauce.

I hope you enjoy this recipe as much as we do!!

**For tips on SIMPLE meal prep, click here**
**For tips on practical portion control, click here**

Eggplant Pizza

Servings: 2
Portion Fix Container Count: ½ eggplant = 1 green, blue (measure first)

Ingredients
– 1 medium eggplant
– 2 roma tomatoes
– 1 green bell pepper
– pizza sauce (sugar free is best)
– mozzarella cheese
– sea salt
1 ingredients

Directions:
1. Preheat oven to 400 degrees. Cover sheet pan with aluminum foil and spray with PAM.
2. Slice eggplant length wise and place on sheet. Sprinkle sea salt on eggplant and wait for 20 minutes.
2 sliced
3. Wipe off sea salt with a damp paper towel. (DON’T skip this step…it helps to bring out the moisture of your eggplant so that your pizza isn’t soggy.)
3 salted
4. Bake for 20 minutes.
4 baked
5. Remove from oven and top with your favorite toppings.
5 topping
6. Bake for 20 minutes or until cheese is melted.
6 toppings baked
7. Remove from oven and enjoy!
7 plated

 

Eggplant Pizza

  • Servings: 2
  • Difficulty: easy
  • Print

A fun, clean, easy alternative to pizza that is veggie-heavy. Portion Fix Container Count included. 2B Mindset Friendly.


Portion Fix Container Count: ½ eggplant = 1 green, blue (measure first)

Ingredients

  • 1 medium eggplant
  • 2 roma tomatoes
  • 1 green bell pepper
  • pizza sauce (sugar free is best)
  • mozzarella cheese
  • sea salt

Directions

  1. Preheat oven to 400 degrees. Cover sheet pan with aluminum foil and spray with PAM.
  2. Slice eggplant length wise and place on sheet.
  3. Sprinkle sea salt on eggplant and wait for 20 minutes.
  4. Wipe off sea salt.
  5. Bake for 20 minutes.
  6. Remove from oven and top with your favorite toppings.
  7. Bake for 20 minutes or until cheese is melted.
  8. Remove from oven and enjoy!

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