If you’re craving pizza vibes without the heavy crust, these eggplant pizza boats are your new go-to. They’re earthy, colorful, and full of good-for-you flavors that make you feel light yet totally satisfied. Picture tender roasted eggplant cradling a bright garlicky tomato sauce, melty mozzarella (or vegan cheese if that’s your groove) and a sprinkle of fresh basil. It’s basically Mother Nature’s way of saying, “Hey babe, let’s do pizza night a little differently.” These beauties are lower in carbs, higher in nutrients and so simple to make you’ll wonder why you ever dialed for delivery. Perfect for a weeknight dinner, a laid-back dinner party or just when you need a warm hug of comfort food. Once they hit the table, don’t be surprised if everyone drifts toward them like moths to a flame. Peace, love and eggplant pizza forever.
Baked Eggplant Pizza Boats
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Ingredients
- 2 large eggplants
- Pinch coarse salt
- 2 Tbsp. olive oil
- 3 cloves garlic
- 6 cups tomato puree
- 1-2 bay leaves
- Sea salt to taste
- Black pepper to taste
- 1 cup organic mozzarella pieces or vegan mozzarella
- Sprinkle grated Parmigiano cheese or vegan nutritional yeast
- Handful leaves fresh basil
Instructions
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Cut eggplants in half. Sprinkle coarse salt on flesh to draw out water; let rest 30 minutes.
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In sauté pan over medium-low heat, sauté garlic in olive oil. Add tomato puree, salt, pepper and bay leaves and cook about 15 minutes.
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Preheat oven to 350 degrees F. Brush salt off eggplants and pat dry with paper towel or kitchen cloth. Brush eggplant flesh with olive oil. (Note: Be sure to brush salt off eggplant or it will be too salty.)
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On baking pan, place eggplant halves face down. Cook about 30 minutes, or until eggplant is soft enough for seed removal.
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Into a deep-sided, ceramic baking pan, carefully transfer eggplants and remove seeds with spoon.
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To each eggplant half, add pieces of mozzarella and cover with tomato sauce mixture. Cover with more slices of cheese.
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Cook in oven 15-20 minutes.
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To serve, garnish with fresh basil leaves and Parmigiano cheese.
Notes
Nutrition
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