Roasted Eggplant & Tomato Pizza
serves 4
PIZZA INGREDIENTS
1 large eggplant, cut into thick discs
3 large tomatoes, cut into thick discs
Salt and pepper to taste
Garlic powder
Red chili flakes
Oregano
Olive Oil
Tomato sauce (I like Rao’s Marinara)
1 large ball of fresh mozzarella, sliced
Grated parmesan
Fresh basil
METHOD
Preheat oven to 425 degrees
Place sliced tomatoes onto parchment-lined baking sheet. Season with salt, pepper, and garlic powder. Roast in oven for 20-30 minutes until juicy and golden.
Arrange sliced eggplant onto cutting board
Liberally salt both sides of eggplant and let it sit for 15-30 minutes to let it “sweat” and release some moisture
Pat down the eggplant with a paper towel to remove water and place on parchment-lined baking sheet
Brush olive oil on both sides of eggplant and spoon ~1 tablespoon of tomato sauce onto each disc
Season with pepper, chili flakes, oregano, and garlic powder. Roast for 30-40 minutes until tender and golden brown
Remove eggplant from oven
Place roasted tomato onto each disc followed by a slice of fresh mozzarella
Finish with grated parmesan
Broil for 2-3 minutes and top with basil
FOR THE MUSHROOMS
Sauté thinly sliced yellow/red onion and chopped beet green stems with olive oil and chili flakes until translucent
Add in chopped shiitake mushrooms and garlic. sauté until tender (add more oil if necessary)
Add chopped beet greens, lemon zest and juice, salt, and pepper
FOR THE PASTA
Cook pasta according to instructions. I used Trader Joe’s brown rice quinoa fusilli
Drain pasta and then put back into the same pot (heat off). Add olive oil, lemon zest and juice, chopped parsley, and chili flakes