What’s Cooking in Gail’s Kitchen? The Clean Plate Club: Aubergine Mini Pizzas! Lately I’ve been exploring different ways of making gluten-free pizza. So, naturally, when I discovered using an eggplant slice to replace the dough, I had to jump on the low-carb bandwagon to celebrate the merits of healthy choices. Talk about satisfying! Don’t believe me? Check my fellow foodie at http://chefkresorecipes.wordpress.com/2018/02/21 who gave me the idea. Yes, you still get marinara sauce. And of course, cheese toppings are a must-have. The secret to the incredible taste is Italian herbs, in my opinion. But be forewarned, you absolutely cannot skip the first step of “weeping” the bitter juices from the eggplant slices before assembling. Just be sure to allow at least half an hour for that process. Then you’re good-to-go.
AUBERGINE MINI PIZZAS
1 teaspoon kosher salt
2 tablespoons olive oil
1 tablespoon corn meal
1/2 teaspoon oregano
1/2 teaspoon marjoram
1/2 teaspoon basil
1/4 teaspoon garlic powder
1 1/2 cups marinara sauce, chunky
1 cup mozzarella cheese, shredded
1/2 cup parmesan cheese, grated
Fresh basil leaves, chopped
Cut off ends of the eggplant; discard. Slice remaining into 3/4” equal sections. Sprinkle kosher salt on both sides of each slice and transfer eggplant onto paper towels to “weep” for 30 minutes. Set aside to allow the towels to absorb the liquid. Then rinse well. Pat dry. Preheat oven to 375°. Line a baking sheet with parchment paper. Brush one side of each eggplant slice with olive oil. Dust with cornmeal. Place each slice face down on the parchment paper. Then brush the tops with remaining olive oil. Sprinkle on oregano, marjoram, basil, and garlic powder. Bake 20-25 minutes. Remove from oven and layer each eggplant slice with marinara sauce, mozzarella cheese, and parmesan cheese. Top with freshly chopped basil. Return to the oven. Change setting to Broil. Watch carefully. Remove after a couple minutes when cheese is melted and bubbly. Serve immediately.