Eggplant Pizza

As an Italian girl it’s no surprise that I love pizza. I really could eat it every day! That’s why I love looking for new healthy alternatives so I can continue to enjoy the saucy, cheesy goodness that is pizza.

This eggplant base is seriously awesome. Eggplant is full of antioxidants, vitamin c, and phytochemical which have a handful of other benefits on their own. Eggplant is also the perfect vehicle for sauce and cheese. It’s slightly mushy but still firm enough to hold its own. While it’s not Dominos, this pizza is still pretty close in the satisfaction level.

Here’s how you make it.

Ingredients:

• 1 large eggplant sliced

• 4 tablespoons olive oil

• 1/2 onion diced

• 2 cloves garlic minced

• 1 can tomato paste

• 1 cup spinach

• 1 tablespoon chicken stock (or water)

• Fresh oregano (dried is fine)

• Mozzarella (I used DF)

• Salt and pepper

• Arugula

Instructions:

• Heat the oven to 400. Brush each side of the eggplant with olive oil, salt, and pepper. Bake for 8 minutes.

• In a pan on medium heat, add 1 tablespoon olive oil and sauté the onion and garlic for 5 minutes. Add the tomato paste, spinach, and stock. Season with salt and pepper.

• Assemble the eggplant with the sauce, oregano, and mozzarella. Bake for 5 minutes until the cheese is melted. Top with arugula and a drizzle of olive oil. Enjoy!