Post-Easter Eggplant Pizza

I hate hardboiled eggs. I know they’re full of protein and really good for you. But whatever. It’s a texture thing. I don’t like them in my salad, I don’t like them deviled; I’m just not havin’ it for Easter. What do I love? Eggplant.

I get that it’s a whole different food group, but who says I can’t turn an Easter egg into an Easter eggplant? No one, that’s who. Another thing I love? Pizza. I just can’t get enough pizza. Trying to balance a healthy lifestyle and a college lifestyle is challenging, and pizza tends to slip between the cracks and right into my mouth. To help satisfy my love for pizza, I found an alternative to traditional pizza.

Just add an eggplant crust! The only thing that takes a little bit of prep time is laying out the eggplant slices to drain out the excess moisture. Otherwise, its just add cheese & go! One thing I struggled with as a vegetarian is not overcompensating with bad carbs- mainly bread and pasta. Cutting out the carb-y crust of this pizza is an easy way to lighten up the carb load for all of us.

Eggplant pizzas


– 1 eggplant

– 1 tablespoon olive oil

– 1 cup low fat shredded mozzarella

-1 tablespoon salt

– 1 tablespoon garlic powder

-1 tablespoon oregano

-1 cup pizza sauce of your choice

1. Slice eggplant into 1/4 inch slices and set on paper towel to dry, about 20-30 minutes. Preheat oven to 375 degrees.

2. Brush eggplant slices on both sides with olive oil. Sprinkle with garlic powder, oregano, and salt. 

3. Bake for 10 minutes like this until eggplant becomes tender.

4. Top slices with pizza sauce and mozzarella and bake for 10-15 minutes, until cheese begins to turn golden brown on top.

Feel free to add vegetable toppings! What are your favorite alternatives to traditional pizza? 

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