Pizza Eggplant

Ingredients

• 2 piece Eggplants (cut into slices about 1 cm thick)
• 200 g Tomato sauce (prefer a plain sauce without chunks)
• 100 g Smoked bacon bits (cut into matchstick pieces)
• 225 g Mozzarella (ball, cut into small cubes)
• 60 ml Olive oil (to drizzle over the slices)
• 1 c. à café Herbes de Provence (for seasoning)
• to taste Salt
• to taste Black pepper

Instructions

1. Prepare the eggplants

   Trim the ends off the eggplants then cut them into slices about 1 cm thick, making sure they remain fairly wide.

   Time: PT5M

2. Season the slices

   Arrange the slices on a baking sheet lined with parchment paper, salt and pepper them generously, and drizzle with a stream of olive oil.

   Time: PT5M

3. First bake of the eggplants

   Place the sheet in the preheated oven at 180 °C for about 15 minutes, until the slices are tender and lightly golden.

   Time: PT15M

   Temperature: 180°C

4. Prepare the topping

   Cut the mozzarella into small cubes. If the bacon bits are not already in matchstick form, cut them into small dice.

   Time: PT5M

5. Assemble the slices

   On each pre‑cooked slice, spread a spoonful of tomato sauce, add a few bacon bits, sprinkle mozzarella cubes and a pinch of Herbes de Provence.

   Time: PT5M

6. Second bake to melt the cheese

   Return the sheet to the oven at 180 °C for 10 minutes, until the mozzarella is fully melted and lightly golden.

   Time: PT10M

   Temperature: 180°C

7. Rest and serve

   Remove the sheet from the oven, let the eggplants cool slightly (5 minutes) then arrange them on a serving platter, garnish with a sprig of rosemary if desired.

   Time: PT5M

Nutrition Facts

Calories

400

Protein

15 g

Carbohydrates

15 g

Fat

25 g

Fiber

5 g