Low-Carb Eggplant Pizzas Recipe!

These are not classic pizzas, but if you want to enjoy the same Italian-American flavors of cheesy mozzarella, meaty toppings, and marinara. These lower-carb eggplant pizzas satisfy the want with no bread! When Pizza cravings hit me hard but I really only want a light snack, recipes like this are a home run every time!

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Low-Carb Eggplant Pizzas Recipe!
Total Time: 40 mins
Yield: 4 servings

Ingredients
1 lb eggplant, cut into 1/2-inch-thick slices
⅛ tsp kosher salt
2 tbsp extra-virgin olive oil
¼ tsp ground pepper
2 ½ oz mild or hot Italian turkey sausage, casing removed
1 cup sliced fresh cremini mushrooms
⅓ cup marinara sauce
1 cup shredded mozzarella cheese
2 tbsp chopped fresh basil

Directions
Preheat oven to 375 degrees F. Sprinkle eggplant slices with salt; place on a paper-towel-lined plate and let stand for 10 minutes. Pat with a paper towel to remove excess moisture. Brush both sides with oil and sprinkle with pepper; place in a single layer on a parchment-paper-lined rimmed baking sheet. Bake until tender and lightly browned, 18 to 20 minutes. Remove from oven. Increase oven temperature to broil with rack about 6 inches from heat.
Meanwhile, heat a medium nonstick skillet over medium-high. Add sausage and mushrooms and cook, stirring often, until the sausage is no longer pink and the mushrooms are tender and browned, about 6 minutes. Set aside.
Spread marinara evenly over the eggplant slices (1 1/2 to 2 teaspoons each). Divide the sausage mixture evenly among the slices and sprinkle evenly with cheese. Broil until the cheese is melted and browned, about 3 minutes. Sprinkle with basil and serve immediately.
Enjoy!