Low Carb Eggplant Pizza

Ingredients

• 1 eggplant, (sliced into 1/2-inch rounds)
• Kosher salt
• Extra virgin olive oil
• 6 ounces white mushrooms, (sliced)
• 2 cups fresh baby spinach
• 1 cup marinara sauce ((store-bought or homemade))
• 10 ounces fresh mozzarella, (sliced)

Steps

1. 1

   Get ready. Heat the oven to 425°F. Brush a large sheet pan with extra virgin olive oil.

2. 2

   “Sweat” the eggplant’s bitter water (optional). If you have the time, season the eggplant with salt on both sides (I used about 1 teaspoon). 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 and move on to the next step.

3. 3

   Roast the eggplant. Arrange the eggplant slices in one layer on the prepared sheet pan. 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.

4. 4

   Meanwhile, saute the mushrooms and spinach. In a large skillet over medium-high heat, heat about 1 tablespoon olive oil. Add the mushrooms and toss regularly until they gain some color, about 5 minutes. Stir in the spinach briefly until it wilts. Season with a pinch of salt.

5. 5

   Top and broil the eggplant “crust”. Once the eggplant is tender, take it out of the oven and spoon about a tablespoon of marinara over each slice. Top with a slice of fresh mozzarella, then switch the oven to broil. Return the pan to the oven and watch closely—pull it out as soon as the cheese melts, about 1 to 2 minutes.

6. 6

   Finish and serve. Arrange the mushroom and spinach mixture over the eggplant slices. Enjoy!