This puts a whole new spin on veggie pizza! Add some grilled chicken if you like!
Yield: 20-24 pizzas
INGREDIENTS:
2 large eggplant, sliced 1 inch thick
24 oz jar tomato sauce
20 slices provolone cheese, mozzarella works too
3-4 oz fresh cherry tomatoes, sliced
1 cup fresh spinach
1/2 tsp himalayan salt
Pepper flakes, optional
DIRECTIONS:
Preheat your oven to 425 F. In two baking trays arrange the sliced eggplants. Sprinkle the Himalayan salt and bake for 15-20 minutes.
Remove the bake eggplant from the oven and turn your broiler on. Spread 1 tablespoon of tomato sauce over each eggplant round followed by one slice of provolone. Arrange some fresh spinach and cherry tomatoes over the cheese and broil for 3-5 minutes. Make sure you keep a close look while the eggplant is under the broiler as they can burn really fast.
Sooo Good! I will be making these again!
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