I think Julia Child was the first (in the U.S., at least) to make pizza out of eggplant. A stroke of genius.
Instead of tomato sauce, I use a quick and easy sun-dried tomato pesto to intensify the tomato flavor.
This is a great low-carb, gluten-free option for pizza that even the kids will love!
My version needs to be eaten with a fork instead of picked up like a slice. But does it really matter as long as all that glorious flavor is in there? I don’t think you’ll mind at all. Try it! You’ll like love it!
Ingredients (serves 6)
1 large eggplant (cut into ¼ inch slices)
2 medium zucchini (cut into thin slices)
2 medium yellow summer squash (cut into thin slices)
1 cup (8.5 ounce jar) sun-dried tomatoes packed in olive oil
2 ounces parmesan cheese (finely grated on a microplane)
3 tablespoons extra virgin olive oil (split)
1 teaspoon salt (split)
Directions
1. Line 2 baking sheets with parchment paper.
2. Mix ½ teaspoon of salt with 2 tablespoons extra virgin olive oil in a small dish. Brush both sides of the eggplant slices with the oil.
3. In a large skillet over medium heat, heat the eggplant slices (4 to 5 at a time) for about 4 – 5 minutes on each side until they are soft and almost fully cooked but not mushy or falling apart. Place them on the parchment-lined baking sheets.
4. Place the zucchini and yellow squash slices in a mixing bowl and drizzle with 1 tablespoon olive oil. Sprinkle with ½ teaspoon salt and gently toss with your hands until all slices are evenly coated with oil. Transfer to a large skillet or wok, turn the heat to medium, cover with a tight fitting lid, and cook for about 5 – 7 minutes until slices are soft, but not mushy and fall apart.
5. Place the sun-dried tomatoes in a food processor and blend until a pesto/paste forms.
6. Spread a layer of sun-dried tomato paste over each cooked eggplant slice.
7. Place the zucchini and yellow squash, alternating slices of each, in an overlapping circle on top of the sun-dried tomato paste.
8. Evenly divide the grated cheese over the slices.
9. Turn the broiler on high and cook (one baking sheet at a time) for 4 – 7 minutes until the cheese is melted and starts to turn golden brown.
10. Serve hot immediately.
Heather - Butter & Burlap says
Yum!! These little beauts look awesome sauce! I like the low carb version!
Amy says
Thanks, Heather. I love pizza, but sometimes its nice to get the flavor without the carbs!