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Crustless Eggplant Deep Dish Pizza | Dishin' With Darla
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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.
Prep Time45 minutes
Cook Time30 minutes
Total Time1 hour 15 minutes
Course: Pizza
Cuisine: American
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!