Boost your lunch with eggplant a'la pizza: The perfect summer dish

Eggplant a'la pizza is a healthy and tasty alternative to traditional pizza. You don’t have to wait for the dough to rise; the dish is lighter than usual. Not only vegetarians but also meat lovers will be delighted.

I don't know anyone who doesn't like pizza. However, I know many people who rarely reach for eggplants daily. It's high time to change that because these vegetables deserve attention. The easiest way is to do it the Italian way—it’s one of the most beloved cuisines for a reason.

In this recipe, the eggplant meets pizza tomato sauce, cherry tomatoes, and mozzarella. It's a vegetarian idea for a warm dinner or a light lunch that’s worth having on hand. You can modify this recipe by adding high-quality salami, for example, but I recommend testing the vegetarian version—it tastes fantastic.

Ingredients:            

• 1 large eggplant
• 4 tablespoons olive oil
• 1 teaspoon salt
• 4 tablespoons pizza sauce
• 4 cherry tomatoes
• 1 oz black olives
• 2 oz shredded mozzarella

Instructions:

Step 1: Cut the eggplant into two halves and score the flesh in a crosshatch pattern. Drizzle with olive oil, sprinkle with salt, and place on a baking tray. Put it in an oven preheated to 390°F and bake for 20 minutes.

Step 2: Meanwhile, cut the cherry tomatoes in half.

Step 3: Remove the baked eggplant from the oven and mash the flesh with a fork.

Step 4: Spread the eggplant with tomato sauce, add cherry tomatoes and olives, and sprinkle everything with shredded cheese. Return it to the oven for an additional 5 minutes, also at 390°F.

Step 5: Eggplant a'la pizza is now ready to charm you with its taste. It tastes best warm. Enjoy!