Cheesy Eggplant Pizza

A delicious vegetarian substitute for pizza, using eggplant as the crust and a delicious sun-dried tomato sauce. The topping choices are endless! Serve with a side salad.

• Preparation Time: 20 mins
• Cooking Time: 30 mins
• Total Time: 50 mins
• Calories: 569 Calories

Ingredients

• 2 tablespoons water
• 2 tablespoons butter
• ½ cup water
• 1 large egg
• 1 tablespoon molasses
• 1 cup shredded mozzarella cheese
• 2 cups bread crumbs
• 3 leaves fresh basil, chopped
• ½ large onion, sliced
• ½ cup sun-dried tomatoes (not oil-packed)
• 1 teaspoon oil, or as needed
• 1 medium eggplant, sliced into 1-inch rounds
• 1 cup crumbled goat cheese
• 1 medium tomato, sliced

Recipe Instructions

Step 1

Combine sun-dried tomatoes and 1/2 cup water in a bowl; soak for 1 hour. Drain and process tomatoes in a food processor until desired texture for sauce.

Step 2

Preheat the oven to 350 degrees F (175 degrees C). Lightly oil a baking sheet.

Step 3

Whisk egg and 2 tablespoons water in a bowl. Dip eggplant rounds in egg mixture, then in bread crumbs to coat; place on the prepared baking sheet.

Step 4

Bake in the preheated oven for 20 minutes, flipping halfway through.

Step 5

While the eggplant is baking, melt butter in a frying pan over low heat. Add onions and cook until golden, 5 to 7 minutes. Stir in molasses and remove from the heat.

Step 6

Remove eggplant from the oven. Spread sun-dried tomato sauce on eggplant rounds and sprinkle with basil. Top with goat cheese, mozzarella cheese, tomato slices, and caramelized onion.

Step 7

Return to the oven and bake for 10 to 15 more minutes.