Pizza isn’t a word that one hears when talking about healthy eating. But what if you really want to have some? Well here is a recipe that will certainly fill your pizza void – Grilled Eggplant Pizza!
I did a lot of research before putting this recipe together. I tried to make the pizzas a couple different ways….from Julia Child to Martha Stewart there are recipes for Eggplant Pizza. But no one recipe worked for me.
I wanted eggplant pizza that wasn’t mushy and would hold up to the toppings. So I decided to make a hybrid recipe using tips and trick from all over the internet! The most important thing is to salt your eggplant and let it sit to release moisture. This will help prevent mushy pizza!
These eggplant pizzas would be perfect for lunch – you will get 2 cups of vegetables and about 2 oz of protein, depending on the toppings you use. Also, the cheese is optional for those IP phase 1 folks.
Grilled Eggplant Pizza
Recipe by: Jamie Boden at My Beautiful Ideal
- 2 large eggplants, sliced 1/4 – 1/2 inch thick
- 1/2 pound lean ground beef
- 1/2 tablespoon Italian seasoning
- 1 tbsp olive oil
- 1/2 cup tomato sauce
- 1/2 cup parmesan or mozzarella cheese
- Cut eggplant into slices and lay out on paper towels.
- Sprinkle both sides with salt.
- Let eggplant stand for 30 minutes to remove moisture.
- While the eggplant sits, brown beef and drain. Season with Italian seasoning, to taste.
- Preheat broiler and warm grill pan.
- Pat eggplant dry and brush with olive oil.
- Grill eggplant for 3-4 minutes on each side.
- Remove the eggplant from grill pan and place on cooking tray.
- Top eggplant slices with tomato sauce, beef mixture, and cheese.
- Place eggplant pizza under the broiler for 30-60 seconds, until the cheese melts.
Tips: Just like with regular pizza you can top these with anything – pepperoni, olives, peppers, Italian sausage, etc.
Nutrition: Calories 440, Protein 38g, Carbohydrate 24g, Dietary Fiber 7g, Total Sugars 10g, Total Fat 22g.