Looking for a gluten-free way to enjoy your favorite pizza toppings? Try grilled eggplant. It works well as individual pizza rounds and is a hit with kids who don’t always love veggies as much as adults.
- 2 eggplants, peeled and cut into 1/2-inch rounds
- 2 tablespoons coarse salt
- 3 tablespoons olive oil
- 2 teaspoons dried oregano
- 2-3 garlic cloves, minced
- salt and pepper to taste
- 1 large ripe tomato, seeded and diced
- 5-8 oz. fresh mozzarella cheese, sliced thin
- 8-10 fresh basil leaves, slivered
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- Measuring cups
- Measuring spoons
- Cooling rack
- Cookie sheet
- Non-reactive bowl
- Large spoon
- Paper towels
- Sharp knife
- Cutting board
1. Sprinkle both sides of the eggplant rounds with the salt, set them on a cooling rack and let them stand about a half-hour. This will remove any excess moisture from the eggplant.
2. Rinse the rounds and pat them dry. Place on a cookie sheet and brush with olive oil. Sprinkle with half the oregano and pepper if desired. Turn them over and do the same thing, then spread the garlic on the slices.
3. Place the slices on the hot grill and cook until nicely browned. This will take 5 to 6 minutes a side. If they start to burn, move them to the cooler side of the grill. When done, place them on a platter and let them cool to room temperature. They can be covered an refrigerated overnight.
4. Prepare Italian topping by combining all in a bowl. When ready to serve, add salt and pepper to taste and toss. Place one mozzarella slice on each eggplant slice. Spoon Italian topping over cheese and serve.
After you enjoy your meal, why not read a good book?