Eggplant Pizza

My friend Inga shared a post this past week of an Eggplant crust cheese pizza. She is always challenging us to try new thing so I decided to give it a try. It was absolutely delicious! A little labour intense but worth every bit of effort. The recipe Inga posted was from Cheesy Eggplant Pizza Crust
I followed the directions from the original recipe and just changed my toppings to suit my own taste.

Eggplant Pizza

Recipe

1 large eggplant (approximately 1 1//4 pounds or 1/2 kilo)

1/2 Tablespoon kosher salt

1/2 Tablespoon olive oil

1 garlic clove

1 1//2 cups shredded fresh parmesan cheese

1 Cup shredded mozzarella cheese (approximately 4 ounces or 115 grams)

3 ounces pepperoni sliced (approximately 85 grams)

1/4 teaspoon red pepper flakes

Set oven to 425F and place pizza stone inside to heat up. The pizza stone will stay in the oven during the entire process.

Chop the garlic and add to the olive oil, setting aside for later. 

Slice eggplant into 1/4 inch slices. Lay out on paper towels and sprinkle with the salt. Cover with more paper towel. Let rest for 15 minutes to allow them to sweat.

Arrange eggplant in a circle pattern on parchment lined baking sheet making sure that pieces overlap.

Sprinkle 1 Cup of the parmesan evenly over the eggplant making sure that the cheese fills the empty spaces. Slide the parchment and eggplant onto the pizza stone and bake for 15-20 minutes or until the cheese starts to turn golden.

Slide the parchment and eggplant off of the stone back onto the baking sheet. Place a second parchment over the eggplant, lay a second baking sheet on top and flip the entire thing over so the underside is now up. Remove the top baking sheet so that the underside of the eggplant is exposed. Sprinkle this side with the remaining parmesan cheese. Slide the parchment and eggplant back onto the pizza stone to cook the second side. This will take another 10-15 minutes

Remove the parchment and eggplant from the stone when done, sliding again onto a baking sheet.

Turn the oven temperature up to 450F.

Brush the top of the cheesy eggplant with the garlic and oil mixture. Top with the mozzarella, pepper flakes and pepperoni.

Return the parchment and eggplant pizza to the pizza stone and bake for an additional 5-10 minutes until mozzarella bubbles and starts to turn golden. I turned my oven up to broil for the last minute.

Cut into 6 slices.

Each slice has approximately 3.5 net carbs, a 2 piece serving has approximately 7 net carbs.

Enjoy!