Eggplant Feta Chicken Pizza

Who doesn't love pizza! What if there was a gluten free, low a calorie option to indulge in your favorite weekend food?

Eggplant is now fresh in our market and makes and is an egg-cellent, and healthy option for every pizza craving. The best part? Its super simple!

Ingredients: 

• 3 Medium Eggplants
• 3 TBSP Olive Oil
• 1 TSP Pepper
• 1 TSP Salt
• 1 TSP Dried Oregano
• 1 Can of Pizza sauce (Or you can make your own!)
• 2 Chicken breast
• 1 Cup Feta Cheese

Directions:

1. Cut Eggplant into inch thick slices and lay flat on a paper towel to dry out for at least 1 hour.
2. Preheat oven to 350 Degrees.
3. Blot Eggplant with a paper towel to absorb any excess moisture, and lay them flat on a baking sheet. Bake for 20 minutes and remove from oven.
4. While the eggplant is baking, cook the chicken in a skillet frying pan or on the BBQ. 
5. Remove eggplant from the oven. Add the toppings as desired.
6. Place the pizzas back in oven on broil for 3-4 minutes. Ensure you watch them closely so they do not burn.

Enjoy!

**Original Little Island Baker Recipe"

BONUS RECIPE:

Home Made Tomato Sauce:

• 8 Large Tomatoes
• 3 Cloves of Garlic
• 1 TBSP Olive Oil
• 1 TSP Pepper
• 1 TSP Salt + 1 Pinch
• 1 TSP Lemon Thyme
• 1 TSP Basil
• 2 TBSP Corn starch

1. Bring a large pot of water to a boil and add the tomatoes. After 1 minute in the boiling water, the tomatoes should begin to "crack".
2. Carefully remove the tomatoes from the boiling water and transfer to an ice bath. Carefully peel the skin off the tomatoes and dispose of them. Slice tomatoes into quarters.
3. Add the oil and garlic to large pot, and simmer on low heat until fragrant. 
4. Add the rest of the ingredients to the pot (Except the corn starch) and let simmer on medium heat for 20 minutes with the lid on.
5. Using an immersion blender, blend the ingredients until smooth.
6. Add 1 TBSP of Corn starch, stirring in well.
7. Let simmer for another hour to hour and a half to reduce the sauce down.

Enjoy!