Ingredients
- 2 large eggplants (globe variety)
- 4–5 tbsp tomato sauce (homemade or store-bought)
- 8 olives, chopped
- 100 g melting cheese
- 100 g feta cheese, crumbled
- 6 slices of bacon
- Salt (for the eggplants)
- Olive oil (for the eggplants)
Instructions
- Prepare the Baking Tray
Line a baking tray with parchment paper and set aside. - Prepare the Eggplants
Slice the eggplants into rounds and soak them in water for 30 minutes to remove bitterness.
After soaking, pat the slices dry with a towel to remove excess moisture.
Brush both sides of the slices with olive oil and place them on the prepared baking tray.
Sprinkle with a bit of salt. - Bake the Eggplants
Preheat the oven to 180°C (356°F).
Bake the eggplants for 15–20 minutes, or until they soften and turn golden. - Assemble the “Pizza”
Remove the tray from the oven and top the eggplants with tomato sauce, crumbled feta, olives, melting cheese, and bacon slices. - Final Baking
Return the tray to the oven and bake for another 8–12 minutes, or until the cheese is fully melted and bubbly.
A Healthy Twist on Pizza
This eggplant-based pizza is a wonderful low-carb alternative to traditional pizza, offering rich flavors and a unique texture. Perfect for a light dinner or a creative appetizer, it’s a delightful way to enjoy all the goodness of pizza with a nutritious twist. Savor every bite!
“Curious about the story behind pies? Click here to discover their history and unique characteristics!”
