Eggplant “Pizza” Parmesan 

Eggplant “Pizza” Parmesan

By: Sammy Jones

Each slice of eggplant serves as a canvas for a fun, individual-sized, pizza-inspired dish that’s both delicious and unconventional.

Ingredients

• 2 large eggplants, sliced into rounds
• Olive oil, for brushing
• Salt & pepper, to taste
• 120g red pesto dip
• 2 cups shredded mozzarella
• Pizza toppings of choice (sliced cherry tomatoes, capsicum, ham, olives, basil)
• Mixed greens, to serve

Method

• Preheat oven to 190°C.
• Brush both sides of the eggplant slices with olive oil, then season with salt and pepper.
• Place the eggplant rounds on a baking sheet and bake for 10-12 mins until they start to soften but are not fully cooked.
• Remove from the oven and spoon pesto dip onto each eggplant slice.
• Top with shredded mozzarella and your choice of favourite pizza toppings.
• Return to the oven and bake for an additional 10-12 mins or until the cheese is melted and bubbly.
• For a crispy texture, finish by grilling for 1-2 mins.
• Serve with mixed greens.
• Tip: Try a variety of cheeses or even a drizzle of balsamic glaze for added flavour. This dish is a canvas for your creativity, so get quirky with your favourite pizza flavours.