Eggplant & Squash ' Pizza', Gluten Free, Also ' South Beach
Ready In: 39 mins
Serves: 4
Yields: 1 full cookie sheet
Ingredients
- 2 small eggplants (any type)
- 2 -4 small crookneck yellow squash
- 2 small zucchini
- 1⁄2 cup olive oil
- 1⁄2 cup tomato sauce
- 1⁄2 cup grated mozzarella cheese
- 1⁄2 cup grated grated asiago-parmesan cheese
- 1⁄2 cup grated cheddar cheese
- 1⁄2 cup raw mushrooms, coarsely diced
- 1⁄2 cup pitted black olives, coarsely diced
Directions
- Turn oven to broil.
- Cut two medium to small eggplants in 1 inch slices. Cut yellow squash or small zucchini length-wise to similar width ( basically you want them to be similar size for similar bite texture later).
- Oil baking pan with 14 cup olive oil.
- Place squash slices on pan packed together but not overlapping.
- Place under broiler for 6 minutes.
- Turn squash over. Take care not to burn yourself, the squash and the pan are now quite hot!
- Drizzle with remaining olive oil.
- Broil for an additional 5-6 minutes (the squash should look well browned but not burnt).
- Remove pan from broiler and set oven to 425.
- Mix grated cheeses together.
- Pour tomato sauce to cover squash lightly.
- Sprinkle on mixed grated cheese.
- Sprinkle on mushrooms and olives.
- Top with a little more mixed grated cheese.
- Put pan in oven for 8-10 minutes.
- Serve and enjoy!
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