Grilled Eggplant Pizzas

I can't believe it's the last Wednesday of  August already, time really flew by this summer. This is the last Grilling Wednesday of 2015 and instead of transitioning into Sandwich Wednesday like I usually do for fall, I'm going to try something new this year. Pizza Wednesday! I do still love a great vegetarian sandwich, but often they're best if eaten immediately and fumbling with the leftovers in the morning wasn't a great option for us since neither of us is a morning person. I have some really cool vegetarian pizza recipes to share with you in September through November. 

A Vegetarian & Cooking original.

-1 medium eggplant
-Cooking spray
-1/2 cup pizza sauce
-1/2 cup mozzarella cheese, shredded
-Any pizza toppings you'd like to add

First, prep your eggplant by slicing it into 3/4 inch thick slices. Heavily season with salt and place in a colander in your sink. The salt will help to draw out some of the excess moisture and some of the bitterness of the eggplant. After about ten minutes, rinse the eggplant slices and pat them dry with a paper towel or clean dish towel. Spray both sides with cooking spray and grill over high heat for about ten minutes -- five minutes on each side.

One the eggplant slices are thoroughly cooked, top each with a little pizza sauce and a little mozzarella cheese. 

Close the lid of the grill for 2-3 minutes in order to melt the cheese.

Serve with any topping you'd like to add, I added a little chive for some color and extra flavor.

These were fun and a nice way to use some home grown eggplant. You'll need to eat these with a fork and it's a little more reminiscent of eggplant parmesan than it is of pizza, but it tasted good.  


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