How to make Egg Plant Pizza Recipe!
1 eggplant, about 8 ounces and 9-10 inches long
1 T salt, for drawing water out of eggplant
2 T olive oil, for brushing eggplant before roasting
2 tsp. dried Italian seasoning, for sprinkling on eggplant before roasting
10 large basil leaves chopped
1/3 cup freshly grated Parmesan
1/3 cup finely grated mozzarella
hot red pepper flakes for sprinkling finished pizza (optional)
2-3 tsp. extra-virgin olive oil
3 large garlic cloves (chopped )
1 can (14.5 oz.) good quality petite diced tomatoes with liquid or you can use 2 cups peeled and diced fresh tomatoes
1/2 tsp. dried Italian seasoning blend
1/4 tsp. dried oregano
Cut off both ends of the eggplant and then cut it into 3/4 inch thick slices (trying to make them the same thickness!) Put the eggplant pieces on a double layer of paper towels and sprinkle both sides generously with salt. Let the eggplant sit with the salt on it for about 30 minutes to draw out the liquid. (After the eggplant sits for 15 minutes, turn on the oven to 375F/190C.)
Sauce: Place 2-3 tsp. olive oil in pan and saute the chopped garlic a little bit (Don’t let it brown.) Add the diced tomatoes, Italian seasoning, and oregano and let the sauce cook at a low simmer until it’s thickened, breaking up the tomatoes with a fork as it cooks.