Healthy Proscuitto & Tomato Eggplant Pizzas
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
  • 3 egg plants sliced width wise into ½" rounds
  • 2 cups mozzarella balls, sliced in half
  • ½ lb prosciutto chopped into 1" pieces
  • 3 tomatoes thinly sliced
  • 8 oz can tomato sauce
  • 1 tbsp red pepper flakes
  • ¼ cup olive oil
  • Salt & Pepper to taste
  1. Preheat your oven to 425 degrees. On a large baking sheet add your egg plant slices (will need two sheets) and brush both sides of the eggplant slices with olive oil. Sprinkle a little salt and pepper all over the tops.
  2. Place the egg plant in the oven and roast for about 12-14 minutes, flipping slices over half way through until light browned on top.
  3. Next remove from oven and evenly distribute sauce on all slices (you should use up all 8 oz of sauce for this).
  4. Add your 3-4 slices of prosciutto, 1 tomato slice & about 3-4 mozzarella halves on each eggplant slice. Next sprinkle red pepper all over (use as much or as little of this as you want. However the red pepper is definitely key!)
  5. Place back into the oven and let cook for another 8-10 minutes or until cheese has melted. If you are using fresh balls of cheese it will take longer, however if you are using bagged shredded cheese start checking after 6 minutes.
  6. Remove from oven and serve hot.
Recipe by My Lavender Blues at