Sabbatical Challenge Day 1 - Eggplant Pizzas

I have vowed that during my sabbatical I will not find myself sitting in front of the television watching Netflix! Instead I am trying different pins from my over 2,000 Pinterest pins!

My first attempt was Eggplant Pizzas. I got this recipe from Kayln's Kitchen via a Pinterest Pin and she adopted her recipe from Julia Child's version. I modified mine a little but for the most part it was similar to what Kayln's Kitchen had posted.

What you need: 
- 1 eggplant (I used one about 10 inched long and just under a pound)
- Olive oil (about 1tbs for brushing eggplant before roasting, and about 1tbs for sauce)
- Salt
- 3 large garlic cloves
- 1 can of petite diced tomatoes with liquid 
- Dried Italian seasoning (1/2 tsp for sauce plus 2 tsp for sprinkling on eggplant before roasting)
- 1/4 tsp dried oregano
- 1/3 cup finely shredded mozzarella cheese
- 1/3 cup finely shredded Parmesan cheese
- Crushed red pepper flakes (optional - for sprinkling on after baking)
- About 10 fresh basil leaves (optional)

Start by slicing the eggplant into about 3/4 inch slices. Place slices onto two paper towels. On each side of the eggplant, generously cover in salt. Let eggplant sit for about 30 minutes. (This is to draw out the water of the eggplant.) Once the eggplant has sat for 30 minutes dab off the water and salt on both sides.

You can see the salt draws the water out of the eggplant

Pre-heat the oven to 375. Brush both sides of the eggplant with olive oil. I used about 1tbs for both sides. Next, sprinkle the tops of each slice with dried Italian seasoning. Place in the oven and bake for about 25 minutes turning the eggplant pieces about halfway through.

Sprinkle dried Italian Seasoning on the top of the eggplant

While the eggplant is roasting, start your sauce by using about 1tbs of olive oil to heat the garlic (do not brown).

Do you like my wooden spoon? It doubles as a drumstick!

Once the garlic is heated, add the can of petite diced tomatoes (with the liquid). Add the dried oregano and Italian seasonings to the sauce and let simmer stirring occasionally. In a bowl measure out your cheeses and mix.

Once the eggplant has roasted for about 25 minutes (and has been turned once during roasting), turn your oven to broil. Add a generous amount of sauce to each eggplant. If you are using basil leaves add these next to each eggplant slice. Add your cheeses to each eggplant slice. Return to the oven and cook about 3 minutes or until cheese is melted. Add red pepper flakes before serving (optional).

Verdict is that my husband and I loved this healthy recipe. Add a chicken breast and you have a nice low carb healthy meal. It was very filling and easy to make. I will be making this again :)