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Eggplant Pizza Slices [Vegan, Gluten-Free]

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Summer is here, and the options for delicious eating are too many to count! But if you insist on enumerating your options, do consider my eggplant pizza slices. Easy, ready in under 30 minutes, and gobble-up-every-last-bit good, they are exactly what you want for dinner tonight (even if you did not know it until this moment!).

Eggplant Pizza Slices [Vegan, Gluten-Free]

Serves

2

Cook Time

25

Ingredients

  • 1 medium-large eggplant (about 1 pound)
  • 1 tablespoon olive oil
  • Fine sea salt and black pepper
  • 1-1/4 cups shredded vegan mozzarella cheese
  • 1 cup cherry tomatoes, halved (or quartered, if large)
  • 3 tablespoons each sliced olives and sliced roasted bell peppers (either or both are optional)
  • 2 tablespoons sunflower seeds (optional)
  • 1 cup arugula leaves

Preparation

  1. Preheat oven to 400°F. Line a large baking sheet with parchment paper.
  2. Position eggplant on cutting board with stem side up; using a large knife, cut eggplant into 1/2-inch thick slices.
  3. Place eggplant slices on prepared baking sheet. Brush top sides with olive oil and sprinkle with salt and pepper.
  4. Bake in preheated oven for 10 minutes. Remove pan from oven and sprinkle evenly with vegan cheese, and tomatoes (also add olives, roasted peppers, and/or sunflower seeds, if using).
  5. Return pan to oven and bake for 7-10 minutes longer until eggplant is tender when pierced with a fork, cheese is melted, and tomatoes are softened.
  6. Top eggplant slices with arugula and serve.

Nutrional Information

(Per Serving): Calories: 296 | Fat: 17.3 g | Saturated fat: 7.4 g | Carbohydrates: 18.6 g | Sugar: 2.9 g | Sodium: 231 mg | Fiber: 6.5 g | Protein: 18.7 g | Cholesterol: 37 mg

Notes

To store, put cooled leftovers in the refrigerator in an airtight container for up to 1 day.

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AUTHOR & RECIPE DETAILS


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Simple plant-based and allergy-friendly recipes for an active lifestyle. Camilla is a food writer, recipe developer, long-distance runner, spinning instructor, triathlete, and creator of the food blog Power Hungry. She’s been eating a mostly plant-based diet for the past 5 years but has recently changed “mostly” to “entirely.” A native of the San Francisco Bay Area, she currently lives in Texas with her husband and son.


 

 

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