Low-carb eggplant mini pizza

Ingredients for 2 servings:

• 2 eggplant(s)
• 1 can of tomatoes, chopped
• 2 tbsp tomato paste
• 1 onion(s)
• 1 garlic clove(s)
• 4 tbsp oil
• Vegetable stock cubes
• Oregano, dried
• Basil, dried
• 1 tbsp balsamic vinegar
• e.g. chili powder
• salami
• Ham cubes
• olives
• onion rings
• sliced ​​tomatoes
• Parmesan, freshly grated
• Cheese, grated

Instructions

Working time approx. 20 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 25 minutes

great pizza substitute

Wash the eggplants and cut into approximately 1 cm thick slices. Season the eggplant slices with salt and set aside for about 1/2 hour. In the meantime, heat the oil in a pan and sauté the diced onion and crushed garlic clove. Add the diced tomatoes and tomato paste and season with the vegetable stock cube, oregano, and basil. Season with balsamic vinegar and a little chili powder and simmer gently for about 15 minutes. After 1/2 hour, wash the eggplant slices and pat them dry. Heat the oil in a pan and fry the eggplant slices on both sides. Then place them on a baking sheet lined with baking paper and spread the tomato sauce on top. Top with salami, diced ham, onion rings, olives, tomato slices, etc., as desired. Sprinkle with Parmesan and grated cheese and bake in the oven at 200 degrees for about 15-20 minutes.