Like lasagna or pizza, let it set for 10-15 minutes to cool a bit and for the gooey cheeses to firm up so that this cuts more cleanly.
Crustless Eggplant Deep Dish Pizza
This vegetarian dish is inspired by a Chicago Deep Dish Pizza. The dish is very easy to make for meat-eaters and vegetarians alike. Or as a side dish to beef or chicken. Easy to make gluten-free by eliminating the flour.
Servings: 4 people
Equipment
- 9X6 casserole dish
Ingredients
- 3-4 baby eggplants
- 2 eggs (beaten)
- ½ c flour
- 3 c mozzarella (shredded)
- 4 large handfuls fresh spinach
- 1 large onion (chopped)
- 2-3 cloves garlic (minced)
- 2 cans Rotel tomatoes
- 1 t paprika
- 1 t salt
- 1 t pepper
- 1 T oregano
- 1 T basil
- 3 T olive oil (for sauteing)
Instructions
- Preheat oven to 350 degrees.
- Saute onion in olive oil.
- Add garlic when onions browned, set aside.
- Peel eggplant.
- Slice longwise 1/4 “ width.
- Dip each slice in egg, then dust with salt and peppered flour.
- Saute each slice until browned on each side.
- Remove and place on a paper towel.
- In a 9X6 casserole, add one layer of eggplant.
- Top with onion and garlic mixture.
- Top with raw spinach.
- Layer on 1 c of mozzarella.
- Sprinkle half the oregano and basil.
- Layer on 1 c of drained tomatoes.
- Add another layer of eggplant.
- Sprinkle on remaining oregano and basil.
- Add another cup of mozzarella.
- Top with another can of tomatoes.
- Add the last cup of mozzarella.
- Sprinkle with paprika for color.
- Bake for 20- 30 minutes.
- Remove and let set for 10 minutes before cutting.
- ENJOY!