A delicious vegetarian substitute for pizza, using eggplant as the crust and a delicious sun-dried tomato sauce. The topping choices are endless! Serve with a side salad.

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Recipe Summary

prep:
20 mins
cook:
30 mins
additional:
1 hr
total:
1 hr 50 mins
Servings:
4
Yield:
8 - 10 pizzas
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine sun-dried tomatoes and 1/2 cup water in a bowl; soak for 1 hour. Drain and process tomatoes in a food processor until desired texture for sauce.

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  • Preheat the oven to 350 degrees F (175 degrees C). Lightly oil a baking sheet.

  • Whisk egg and 2 tablespoons water in a bowl. Dip eggplant rounds in egg mixture, then in bread crumbs to coat; place on the prepared baking sheet.

  • Bake in the preheated oven for 20 minutes, flipping halfway through.

  • While the eggplant is baking, melt butter in a frying pan over low heat. Add onions and cook until golden, 5 to 7 minutes. Stir in molasses and remove from the heat.

  • Remove eggplant from the oven. Spread sun-dried tomato sauce on eggplant rounds and sprinkle with basil. Top with goat cheese, mozzarella cheese, tomato slices, and caramelized onion.

  • Return to the oven and bake for 10 to 15 more minutes.

Nutrition Facts

569 calories; protein 26.1g; carbohydrates 58.9g; fat 26.5g; cholesterol 107.5mg; sodium 958.2mg. Full Nutrition
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