Easy, Healthy, Vegetarian, Oregano & Tomato Eggplant Pizza

What you'll need:

2 large globe eggplants

1 large jar of garlic marinara sauce

handful of grape tomatoes

fresh oregano

dried oregano seasoning

granulated garlic seasoning

grated mozzarella cheese

crumbled Parmesan cheese

olive oil 

salt/pepper

Step 1:

Slice the eggplant into circles. Make sure they are all about the same thickness. Lay them out onto paper towels and sprinkle them with salt. Let them sit for about 30 minutes. This will help to pull any water from the eggplant. Once the eggplant slices have been sitting for about 30 minutes, wipe off the excess salt and place them on a baking sheet. Using a brush, glaze each eggplant circle with olive oil and top with pepper, dried oregano, and garlic seasoning. Put them in the oven for about 25 minutes at 375 degrees. 

Step 2: 

While the eggplant is cooking, dice your grape tomatoes into halves.

Step 3:

Prepare your oregano, grate your cheese, etc. 

Step 4:

Once the eggplant has been in the oven for about 25 minutes (before it gets mushy), pull it out and decorate your pizza. I started with a thin layer of garlic marinara sauce, topped with a generous amount of mozzarella cheese. Next, add your fresh oregano, tomatoes, and sprinkle Parmesan cheese on top. The eggplant pizzas will go back in the oven until the cheese looks melted and starts to slightly brown (approx. 20 minutes).

Step 5: 

When they look melted and golden brown, they are ready to eat! Take them out of the oven and let them cool for about 10 minutes. 

We had some leftovers, so I stacked them—lasagna style—for Mark's lunch the next day. 

*Note: I also took a few pieces to work the next day. To heat them up I used a convection oven and I actually preferred them more the second day. The eggplant was more crisp and crunchy.