Last night, the BF whipped up quite a Paleo treat! Eggplant Pizzas were on the menu! We eat eggplant in our house like its candy, so whenever I hear eggplant in a recipe, my ears perk up. For us, this is a much tastier solution to pizza than an almond flour or cauliflower crust (we still haven’t mastered the crunch of the crust). Plus this recipe features all fresh veggies that we can’t get enough of during the summer months.
Prep Time: 15 Minutes
Cook Time: 30 minutes
1 Sicilian Eggplant (or any round more than oblong eggplant)
2 T Coconut Oil
1.5 cup of sliced mushrooms
1 onion diced
2 green bell peppers
2 links of Trader Joe’s Sweet Basil Chicken Sausage
3 oz of Mozzarella Cheese
1 cup of unsweetened canned tomato sauce (add dried spices such as basil, parsley and garlic if desired)
Preheat the oven to 400 degrees. While the oven is preheating, dice up the peppers, onions and mushrooms.
In a saucepan, over medium heat, add coconut oil and cook down until it becomes a clear liquid. Add the sausage – each link sliced into quarters- to the pan and cook until well done on both sides. Remove the sausage and add the vegetables to the saucepan to sauté.
While the veggies are cookin', place the sliced eggplant on a baking sheet and cook for 10 minutes on each side at 400 degrees. Once the eggplant is cooked (but not too soft), top each piece with tomato sauce first, cooked veggies and then a piece of sausage. Sprinkle mozzarella cheese on top.
Bake the topped eggplant in the oven (uncovered) for an additional 10 minutes or until cheese begins to brown. Serve warm on a plate with some salad on the side.
Question of the Day: Is there a recipe you make weekly?