Eggplant Pizza

I decided this week I was going to do good, eat healthy and all that. So, tonight I made eggplant pizzas. I think the turn-out was pretty good. It was simple to make and—more importantly—it was cheap. I made some modifications to the recipe here and there and next time I think I’ll salt the eggplant ahead of time and really dry it out before browning it in the oven so it will be more crisp. Still, for those that like eggplant, I think you’ll enjoy this dish.

Eggplant Pizza

• 1 eggplant, 3” in diameter, peeled and cut into 4 ½”-thick slices (I used a larger eggplant—I don’t think it makes much a difference)


• 4 tsp. Olive oil


• ½ tsp. Salt


• 1/8 tsp. Ground black pepper


• ¼ cup pasta sauce (I used no sugar added)


• 4 oz. Canadian bacon (I used turkey bacon)


• ½ cup shredded part-skim mozzarella cheese (I used Sargento’s mozzarella with sun-dried tomatoes and basil)

Preheat oven to 425°F. Brush both sides of eggplant slices with olive oil and season with salt and pepper. Arrange on a baking sheet and bake until browned and almost tender, 6 to 8 minutes, turning once.

Spread one tablespoon of pasta sauce on each eggplant slice. Top, if desired, with the Canadian bacon and shredded cheese. Bake until the cheese melts, 3-5 minutes.

I cooked my bacon ahead of time so that it would be very crispy and easy to crumble (I like crispy bacon, at any rate).