Monday, May 17, 2010

Meatless Mondays Return: Eggplant Pizza

I’ve been thinking for a few weeks that I wanted to start having Meatless Mondays again, hoping that it might be easier in the spring. Last night I proposed it to the family and met with surprisingly little resistance, so here we are.

Most days when I work at home, I either have leftovers or a Panini for lunch. Today I was so starved at 11:00 that I couldn’t work so I ventured into the kitchen to make an old-style grill cheese sandwich because I couldn’t think of anything else. But then in the bread box I found some multi-grain tortillas, and there was half an avocado on the counter, so my grill cheese sandwich turned into a black bean and avocado quesadilla made with Colby jack cheese on a multi-grain tortilla. And that is what I love about Meatless Mondays – I wind up making something healthy that would never have otherwise occurred to me.

I’m determined to make Meatless Monday as family-friendly as possible, but negotiating with two less-than-perfectly adventurous teen/ ‘tween diners is tough. Tonight I decided on Caesar salad and pizza – basic cheese for the kids and eggplant for me. I bought the eggplants at a market in Mooresville this weekend. I’ve tried a couple of different eggplant pizza recipes in the past, but don’t have a go-to so found this one on Epicurious. My version subs a Boboli crust and incorporates a few of the reviewer suggestions.

Eggplant Pizza

Ingredients:

• 2 small eggplants (1 1/4 pound)
• About 3 tablespoons olive oil
• Kosher salt
• Whole wheat Boboli crust
• 2-3 tablespoons marinara
• 3 ounces grated part-skim mozzarella (3/4 cup)
• 3/4 ounces grated Asiago or Parmesan (1/4 cup)
• 2 tablespoons olive oil
• 2 tablespoons minced garlic

Directions:
  1. Cut eggplant into 1/3-inch-thick rounds and arrange in 1 layer on a foil-lined large baking sheet. Lightly brush both sides with oil and season with salt.
  2. Broil 2 to 3 inches from heat until golden brown and tender, 3 to 8 minutes on each side.
  3. Preheat the oven to 450 degrees.
  4. Spread a thin layer of marinara over the Boboli crust.
  5. Toss together cheeses and sprinkle 1/3 over the crust. Cover with eggplant, overlapping it, and sprinkle with remaining cheese.
  6. Heat oil in a small skillet over moderate heat until hot but not smoking, then cook garlic and red pepper, stirring, until just fragrant, 30 to 40 seconds. Spoon evenly over eggplant.
  7. Bake until cheese is golden and crust is crisp and browned, 12 to 15 minutes.

Yield: one pizza
Prep time: 20 minutes
Cook time: 15 minutes

I don’t think that anybody missed the meat today.

10 comments:

Guinnah said...

yum - the eggplant pizza looks so good. I just picked up two eggplants today for a spicy eggplant in garlic sauce. Your lunch looks delish too :-)

Noah said...

Your pictures are so fabulous they make me hungry! I like the Meatless Monday idea. If I were to think about it, we probably eat 2 or so meatless dinners a week, but making a concerted effort to do so is a good idea! Thanks!

Noah said...

(comments from Noah are really from Jayne! Don't know how when we started his blog last week, my name changed on my postings! Gotta figure that out!)

Melissa said...

I never thought eggplant could look so inviting for a pizza. I enjoy the meatless monday topic.

megan said...

all we can say is W-o-W what a great pizza ... the garlic red pepper flake topping was amazing (we used 1 1/2 tsp. red pepper flakes because we love them) and the suggestion of a light tomato sauce base complimented the eggplant amazingly ... it's a must try ... this is now our favorite pizza !

Victoria said...

This is one of the best Caesar dressings I've had. There are vegetarian Worcestershire sauces available, I used one in this recipe.

Diane said...

This is a simple, quick and tasty pizza dough that thaws well for later use. I will continue to use this recipe. Thanks

Lynn said...

Lovely meatless food. I really prefer less greasy food. Thank you for showing your recipes.

Kayla said...

I were to think about it, we probably eat 2 or so meatless dinners a week, but making a concerted effort to do so is a good idea! Thanks, looking forward for your next blog.

Katie said...

I love that eggplant recipe..Looks so yummy.. I would try this one..Thanks for sharing.