Because you gotta have pizza

Pizza has been a staple in my life since college. Cheap, filling and easily available, it was my go-to food no matter what city I was in, no matter how much money I had in my pocket.  Pizza has been a long-time Sunday-night tradition in our house…the dough being made that afternoon and allowed to slowly rinse, a simple, rich marinara on the stove and the prep of what ever toppings grabbed my attention at the time. Yum.

And then came the diet. We adopted a diabetic diet last year, and while we’re thankful for the results (she’s down 56 pounds, I’m down 30), we do have our cravings, she for chocolate, me for pizza. Then I came across this recipe, courtesy The Domestic Man.


1 ripe eggplant, any size
Marinara or pizza sauce, home-made or store-bought
Shredded mozzarella
Salt and Pepper
2t olive oil

Preheat your oven to 425.

Slice the eggplant no more than 1/3″ thick. Salt both sides of the slices and allow to drain 30 minutes on a cooling rack on a cookie sheet or large colander in the sink. This will pull some of the moisture and natural bitterness out of the eggplant.

BigeggplantPizza Brush both sides of the sliced eggplant. Place on rack over cookie sheet, bake until the slices soften and the edges begin to brown. Depending on the thickness of the slices and age of the eggplant, this can take anywhere from 5-6 to 10 minutes, so keep an eye on them.

To prepare, top each slice with your sauce, followed by your toppings. I’d sautéed up some mushrooms with red wine and rosemary, and did up a batch of caramelized onions that worked really well. That, and a bit of shredded roast chicken I had on hand was piled on and topped with shredded mozzarella. Bake for about 5 more minutes, then 2 minutes under the broiler to give it the finishing touch of golden brown.

Do not expect leftovers.

This recipe if great for diabetics, gluten-sensitive and paleo folks.

Photo, courtesy

Kent McDonald is a Certified Personal Chef, specializing in diabetic diets, who lives and works in Phoenix. (c) All rights reserved, 2013.

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