Eggplant Pizza

• eggplant
• olive oil
• tomato sauce
  • tomato paste
  • few tbsp water
  • tsp garlic powder
  • tsp oregano
  • basil pesto / fresh basil leaves
• toppings
  • cheese (mozarella, parmesan)
  • olives
  • onions
  • peppers

Cut the eggplant into slices no more than ½" thick and then grease a baking sheet with olive oil and put the slices on. Then put on tomato sauce, desired toppings, and bake at 375 until the cheese is melted and the eggplant is cooked. Let them cool well before trying to lift them off the pan. You can also put these on the grill. Be sure to use Pam spray so they will not stick.

I make a sauce that is a thicker, sculptable sauce that does not run off the eggplant and gives it more flavor. You can make this by adding a few tablespoons of water to a can of tomato paste until you get the desired thickness. At this time, I usually stir in a teaspoon of garlic powder, a teaspoon of oregano, and basil pesto. If you have fresh basil leaves they make a good addition also.

* recipe courtesy Rebecca Barham-Johnson

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