A couple of weeks ago, I made a vegan pizza using eggplant as the base. To my surprise, it was downright delicious and I couldn’t wait to invite friends over to share my latest discovery. This past weekend, I hosted an intimate soiree for the new moon, complete with girlfriends, wine, soul stories, some of the best granola bars ever made and pizza.

These Eggplant Pizzas are vegan, made without gluten, grains or soy, and make an impressive meal for even the most devout cheese and meat lovers. I used a homemade marinara sauce (that I slathered on my baked potato the next day) and a variety of fresh, organic toppings without the help of any oil. A green salad on the side is a perfect addition to this hot and satisfying dish.

Vegan Eggplant Pizza
(makes 16-18 pieces)

Marinara Sauce:
2 tomatoes or 2 cups cherry tomatoes
1 cup sun-dried tomatoes, soaked for 20 minutes
1/4 cup fresh basil leaves
1 tbs. fresh oregano

1. Blend all ingredients together in food processor or blender. Set aside.

1 large eggplant, sliced into 1/2 inch rounds
2 cups spinach leaves
2 cups mushrooms, sliced thinly
1 red onion, peeled and sliced thinly
1 small red bell pepper, sliced thinly
1/4 cup fresh basil
2 tbs. fresh oregano

1. Preheat oven to 325 degrees Farenheit.
2. Place eggplant slices on a towel and let sit for 15 minutes to release some of the moisture.
3. With a towel, press the eggplant slices to soak up some of the moisture.
4. Place eggplant slices onto large parchment paper-lined cookie sheet.
5. Bake for 15 minutes.
6. Place 2 tablespoons of water in a skillet. Heat on the stove over medium heat. Add spinach and cook for 5 minutes, stirring occasionally. Remove from heat.
6. Remove eggplant from oven and top each slice with 1-2 tablespoons of marinara sauce. Spread evenly.
7. Top each slice with spinach, mushrooms, red onion and red pepper.
8. Bake for 15 minutes.
9. Remove from oven and top with fresh basil and oregano.

* If you have any leftover marinara, I recommend putting it on top of a baked sweet potato. Yum!