Mini Eggplant Pizzas
Mini Eggplant Pizzas
Ingredients
- 2 medium eggplants sliced into 1/2-inch thick rounds
- 1 Tbsp olive oil
- Salt and pepper to taste
- 1 cup marinara sauce ensure it’s gluten-free
- 1 cup shredded mozzarella cheese
- 1/2 cup cherry tomatoes halved
- 1/4 cup fresh basil leaves torn
Optional toppings:
- sliced olives, sautéed mushrooms, anchovies, or any other pizza topping
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
- Arrange the eggplant slices in a single layer on the baking sheet. Brush both sides of each slice with olive oil and season with salt and pepper.
- Bake the eggplant slices for 10 minutes, then flip and bake for an additional 5 minutes. This pre-baking ensures the eggplants are partially cooked before adding the toppings.
- Remove the eggplant slices from the oven. Top each slice with a spoonful of marinara sauce, spreading it to cover. Sprinkle shredded mozzarella cheese over the sauce and add cherry tomato halves. Return the eggplant pizzas to the oven and bake for another 5 minutes, or until the cheese is melted and bubbly.
- Garnish the mini eggplant pizzas with fresh basil leaves and any other optional toppings you’ve chosen. Serve immediately.
Tip:
- For extra crispy eggplant pizzas, consider broiling them for the last 1-2 minutes of cooking time. Eggplant slices release moisture as they cook, so it’s best to consume these mini pizzas immediately for the best texture.
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