Eggplant Pizza Recipe with Spinach and Mushrooms
User Reviews
4.8
Eggplant Pizza Recipe with Spinach and Mushrooms
Description
The Eggplant Pizza Recipe replaces traditional dough with ½-inch thick rounds of eggplant that have been salted and optionally allowed to “sweat” to reduce bitterness and excess moisture. After rinsing and patting dry, the eggplant is roasted in olive oil until tender. Separately, mushrooms are sautéed until lightly browned, then spinach is stirred in just long enough to wilt. The eggplant rounds are then topped with marinara sauce, the mushrooms and spinach mixture, and fresh mozzarella cheese before finishing in the oven to melt the cheese and meld flavors.
The baking process softens the eggplant while maintaining enough firmness to support toppings without becoming soggy. The combination highlights fresh, earthy, and savory elements, balanced by the richness of the mozzarella. This dish suits serving as a light meal or appetizer, and can be paired with other small bites or salads to round out the spread.
Leftovers keep well stored airtight in the refrigerator for up to four days and reheat best in the oven to preserve the texture of the eggplant and cheese. Variations on toppings such as cherry tomatoes, olives, or different vegetables like zucchini and peppers allow customization.
Ingredients
- 1 eggplant sliced into ½-inch rounds
- kosher salt
- extra virgin olive oil
- 6 ounces white mushroom sliced
- 2 cups spinach fresh baby
- 1 cup marinara sauce store-bought (or homemade spaghetti sauce
- 10 oz fresh mozzarella
Instructions
- Heat the oven to 425°F.
- Season the eggplant with kosher salt on both sides (I used about 1 teaspoon). If you have the time, set the eggplant aside and let it “sweat” for about 20 to 30 minutes then wipe off the beads of water and any excess salt. If you don’t have the time, you can season the eggplant lightly with kosher salt and move on to the next step.
- Prepare a large sheet pan and brush it with extra virgin olive oil. Arrange the eggplant slices in one single layer. Brush the top of each eggplant slice generously with extra virgin olive oil.
- Bake on the middle rack of your heated oven for about 15 to 20 minutes or until the eggplant has softened, turning over halfway through.
- Meanwhile, in a skillet, heat about 1 tbsp extra virgin olive oil. Cook the mushrooms over medium-high heat for about 5 minutes, tossing regularly until they gain some color. Stir in the spinach briefly until it wilts. Season with a little bit of kosher salt.
- When the eggplant is ready, take it out of the oven and top each eggplant slice with 1 tablespoon of marinara sauce and 1 slice of fresh mozzarella.
- Turn the oven to broil and return the sheet pan to the oven. Broil very briefly watching for the cheese to melt (about 1 to 2 minutes).
- Remove the eggplant from the oven. Arrange the mushroom and spinach mixture over the eggplant slices. Enjoy!
Notes
- Cut the eggplant into thick ½-inch slices to ensure a sturdy base and prevent burning in the oven.
- Salting the eggplant for 20-30 minutes helps draw out bitterness and improve texture before cooking.
- Feel free to vary toppings by adding cherry tomatoes, olives, or other vegetables like bell peppers and zucchini.
- Store leftovers in an airtight container in the fridge for up to 4 days and reheat in the oven at 350°F.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 1792 kcal
% Daily Value*
| Calories | 179.2kcal | 9% |
| Carbohydrates | 9g | 3% |
| Protein | 12.9g | 26% |
| Fat | 10.9g | 17% |
| Saturated Fat | 6.3g | 32% |
| Cholesterol | 37.3mg | 12% |
| Sodium | 521.1mg | 22% |
| Potassium | 491.8mg | 10% |
| Fiber | 3.4g | 14% |
| Sugar | 5.5g | 11% |
| Vitamin A | 1451.5IU | 29% |
| Vitamin C | 7.9mg | 9% |
| Calcium | 260.7mg | 26% |
| Iron | 1.2mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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