Mini Eggplant Pizzas
8-10 mini pizzas, depending on size of slices
1 hour 15 mins prep, cook for 45-50 mins
Lunch, Light Dinner, Snack or Appetizer
These caramelized mini-eggplant pizzas are a favourite in our household! A healthy, hearty and highly satisfying vegetarian dish that can also be made vegan simply by swapping out the cheese for your favourite dairy-free alternative.
- 1 large, fresh eggplant
- 1 cup of your favourite tomato sauce
- 1.5 – 2 cups of mozzarella cheese, shredded (or a dairy-free cheese alternative of your choice)
- 4-5 fresh/dried basil leaves
- GF bread crumbs (optional)
- EVOO (Extra Virgin Olive Oil)
- Salt and pepper to taste
The Steps to Take
Cut eggplant into thick 1/2 inch rounds.
Place paper towel on cookie sheet (cover the entire surface) and arrange eggplant on the paper towel and sprinkle excessively with salt (leave out and uncovered for one hour). This will draw out the moisture and bitterness from the eggplant.
Wipe off the excess salt and moisture from eggplant and remove paper towel. Preheat oven to 375 degrees F.
Grease a baking sheet with a thin layer of olive oil and place eggplant on top.
Brush the eggplant with olive oil using pastry brush. Sprinkle lightly with salt.
Cook for 20 minutes. Flip the eggplant and cook for an additional 20 minutes to ensure they are fully cooked.
While cooking prep the basil – chop into thin slices. Shred mozzarella cheese.
Remove eggplant from the oven. Spoon a generous tablespoon of tomato sauce onto each round. Sprinkle each round with basil and gf bread crumbs (optional). Top with a generous amount of mozzarella cheese on each round. Sprinkle each round with salt and pepper. Broil in oven for 5 minutes, serve and enjoy!
(P.S. These are also dee-lish the next day!)
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