Once I decided to do this no carbs/no sugar thing I realize that there are a lot of foods that I love with bread or pasta involve. I grew up eating rice with every meal, too. There’s a whole world of other ingredients to fall back on, but it takes a few seconds to realize it. This week I was jonesing for pizza and decided to adapt an established recipe to fulfill my cravings. Eggplant parmigiana? Welcome to pizzaville.
The first step is to make your sauce. Put together a 9 x 13 inch pan of tomatoes, garlic and herbs like basil and oregano. I did 2 pints of plum tomatoes, a tablespoon of chopped garlic, and a teaspoonful each of oregano and basil. I sprinkled a little salt and some crushed red pepper flakes on top, drizzled the whole thing with a quarter cup of olive oil and slid it into the oven at 350 degrees for 40 minutes. Take it out once at the 20 minute mark to stir everything up. Also, line the pan with some foil or parchment paper….easier cleanup.
Once this is done, put a tablespoon of olive oil in a pan and over medium heat stir in a can of tomato paste. use a 1/3 cup of chicken or vegetable stock to loosen things up. When it’s starting to bubble, ad your roasted tomatoes. Stir together and lower the heat. Let it simmer while you tend to the eggplants (make sure to stir so it won’t burn). Preheat oven to 350 degrees.
Slice an eggplant into 1/2 inch rounds and lay them out flat for 20 minutes. Sprinkle some salt on them, then rinse them and at down with paper towel. This takes out the bitterness. Heat up a tablespoon of olive oil in a stainless steel pan and start frying the eggplant discs. You want them browned on both sides. Place the fried eggplants back on your lined baking sheet. Turn off the heat under your sauce, which you were also keeping an eye on. Now you’re ready to build your pizzas.
Spread a tablespoon of your rich, thick flavorful sauce n each eggplant round. Sprinkle shredded mozzarella cheese on top of the sauce. Then sprinkle chopped peperoni slices on top of the cheese. if you want to get crazy, go for one more layer of cheese. Who’s going to stop you? Slide the eggplant pizza rounds into the oven for 15 minutes, and then cook them under the broiler for another 2 minutes. Let sit for a few minutes, then dust with garlic powder and oregano. Slice up and devour.
*Alternate method: leave eggplant in the frying pan and layer rounds with sauce and cheese and pepperoni, laying a whole pepperoni slice on top. Let the cheese melt and then serve.
I can tell you for myself, they are delicious. For me, pizza is the cheese and toppins, so this worked perfectly.