Low Carb Eggplant Pizza

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This recipe was just how I like it, quick and easy to make and tastes delicious. I had a flight home to catch from Minnesota to Boston and didn't have much time for this weeks recipe. This low carb eggplant pizza took less than an hour to make and totally hit the spot. I am a huge fan of fresh mozzarella and pizza that is low carb is just what I need. I give this recipe two thumbs up for sure! Definitely, recommend giving it a try!
INGREDIENTS
6 servings

  • 1 large (or 2 medium) eggplants
  • ⅓ cup olive oil
  • Salt and freshly ground black pepper
  • 1¼ cups marinara sauce (store-bought or homemade)
  • 1½ cups shredded mozzarella cheese
  • 2 cups cherry tomatoes, halved
  • ½ cup torn basil leaves





DIRECTIONS


  1. Preheat the oven to 400°F. Line a baking sheet with parchment paper.
  2. Cut the ends off the eggplant(s) and then cut into ¾-inch-thick slices. Arrange the slices on the prepared baking sheets and brush both sides of each slice with olive oil. Season with salt and pepper.
  3. Roast the eggplant slices until nearly tender, 10 to 12 minutes.
  4. Remove the trays from the oven and spread 2 tablespoons marinara sauce on top of each piece. Top generously with mozzarella and arrange 3 to 5 cherry tomato pieces on top of each.
  5. Return the pizzas to the oven and roast until the cheese is melted and the tomatoes are blistered, 5 to 7 minutes more.
  6. Serve the pizzas hot, garnished with basil.



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