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A Pizza Parade + Pizzette di Melanzane


Did you know that February 9th has been designated as National Pizza Day? I didn't either, but I saw multiple posts flying around the blogosphere with the hashtag - #PizzaDay - and decided to join the pizza party. Really. I have a ton of pizza posts as it's a Friday evening standard and so incredibly flexible. 

A Pizza Parade
So, I'm sharing a parade of my more oddball pizzas because I'm sure you'll come across a ton of pepperoni, Hawaiian, and cheese pies tomorrow. Click on the title to go to the original recipe post. I've previously shared...


And, then, there are pizza variations such folded pies and sauceless pies!


But as my husband and I try to reduce grains and gluten in our lives, pizza nights - for us, anyway - are necessarily getting a little bit more creative. I decided to make mini pizzas with slices of eggplant. This still needs a little refinement, but it'll do.

Pizzette di Melanzane

We love eggplant and I figured this was an easy way to make a gluten-free pizza for my husband. Yum!

Ingredients

  • one 8-9" organic eggplant
  • olive oil
  • freshly ground salt
  • freshly ground pepper
  • 1 C fresh tomato sauce
  • 1/3 C freshly grated parmesan + more for serving
  • 1/3 C freshly grated mozzarella
  • whatever toppings you want - we used roasted red peppers, Serrano ham, and capers

Procedure

Slice the eggplant into 3/4" thick slices. Sprinkle generously with salt and let stand for about 20 minutes. Flip the eggplant slices over and sprinkle the other side with salt and let stand again about 20 minutes.

Preheat the oven to 375 degrees F. Blot eggplant of all moisture and salt. Place on a parchment-lined or silicone mat-lined baking sheet. Drizzle olive oil over the top and bake for 25 minutes.

Spread tomato sauce on top of each eggplant slice and cover with grated cheese. Top with whatever you wish and return the pan to the oven. Turn the heat up to 450 degrees F. Bake until the cheese is brown and bubbly.

Serve with more grated cheese.

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