Eggplant Pizza

Happy New Year, everyone!

People usually resolve to eat healthier in the new year, which means finding more ways to eat vegetables. Eggplant is an overlooked vegetable, so resolve to eat more of it this year.

Notes: Eggplant contains a lot of water, so you need to get some of that out before you put it on the pizza. I salted mine so it would drain and then patted it dry several times.

 If you wanted some extra flavor, you could grill the eggplant first. You'd need to slice it a little thicker.

I liked the way the eggplant turned out, but I think next time I might brush it with olive oil. I might also add some fresh basil on top when the pizza is done.

I made a whole wheat crust for some added nutrients.

Ingredients:
1 ball of homemade pizza dough
1 ball fresh mozzarella
1 cup of your favorite pizza sauce (we have Vesper Brothers up here, so that's what we used)
1/2 a small eggplant

Directions:

Heat the oven to 500. Position one rack at the top of the oven and one at the bottom.

Thinly slice the eggplant. Salt both sides of each slice and lay them on a cooling rack or in a colander. Let them sit for 45 minutes to an hour. Liquid will start to leech out. Pay them as dry as you can and set aside. Tear the mozzarella into small pieces.

Roll out the dough and lay it on a pizza stone or round baking sheet. Spread sauce evenly around the dough.  Scatter half the mozzarella around the pizza. Add the eggplant and then top with the rest of the cheese.

Bake for about 20 minutes, 10 minutes on the bottom rack and 10 on the top rack. Slice and enjoy!