Ingredients

The following ingredients have 4 Servings
  • 1 eggplant (about 8 ounces and 9 to 10-inches long)
  • salt (for salting eggplant)
  • 2 tablespoons extra virgin olive oil (for brushing eggplant and baking sheet)
  • 2 cups tomato sauce ((recipe follows))
  • Italian Seasoning ((recipe follows))
  • ⅓ cup parmesan cheese (freshly grated)
  • ⅓ cup mozzarella cheese (shredded or sliced)
  • 5-10 basil leaves (cut in chiffonade strips, + extra for serving (optional))
  • hot red pepper flakes (for serving (optional))
  • ¼ teaspoon dried oregano
  • ¼ teaspoon dried basil
  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • 15 ounce canned tomato puree
  • ½ teaspoon dried oregano
  • ½ teaspoon dried basil
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon cayenne pepper

Instruction

  • Cut off both ends of the eggplant; then cut it into ½-inch thick slices.Put the eggplant slices on a double layer of paper towels (or place in a strainer), 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 about 15 minutes, preheat oven to 375 degrees F.After the eggplant drained for at least 30 minutes, rinse the salt off well, under cool water. Pat the eggplant dry with paper towels. 
  • Lay the rinsed and dried eggplant slices out on a baking sheet. Brush with olive oil on both sides, and sprinkle with the Italian seasoning.Place them in the preheated oven to roast for about 15 to 20 minutes.When eggplant slices are done, remove them from the oven and preheat the broiler on High.
  • Meanwhile, combine the tomato sauce ingredients in a small pot. Stir well; simmer on low heat stirring occasionally, until needed.
  • Spread a few tablespoons of the tomato sauce on the top of each eggplant slice. Top the sauced eggplant slices with a sprinkle of the fresh basil, then top the basil with a generous amount of cheese.
  • Return the "pizzas" back to the oven under the broiler until the cheese is melted and slightly browned, approximately 5 to 10 minutes.
  • Serve the eggplant pizzas hot, sprinkled with red pepper flakes and extra basil leaves, if desired.