These Eggplant Pizza Rounds are absolutely the bomb! I know that cauliflower crusted pizza is hip, but quite frankly, these eggplant pizzas are equally delicious, healthy and far easier and quicker to make! Plus, using eggplant rather than traditional pizza dough for the crust is a healthy way to get your veggies and pizza in!
Tips: To combat any bitterness, slice up the eggplant and salt for about ½ hour. Only large eggplants need to be salted before cooking though, (the process draws out moisture and counters bitterness). Otherwise, you can skip this step.
Also, when buying, avoid eggplants that are too hard or too soft: You're looking for one that's juuust right. When in doubt, err on the side of overly firm as some varieties don't have much give when squeezed, even when ripe. As with zucchini, the larger the specimen, the more bitter it will be.
Finally, eggplants should not be stored in the fridge; their texture will be compromised by the chill. Instead, keep them in a cool, dry spot in your kitchen, away from direct sunlight, but with plenty of air circulation. Their flesh will oxidize when sliced, so don’t cut until ready to use.