Description
A light and satisfying take on pizza using eggplant as the base for a tasty, low-carb alternative perfect for snack or meal.
Ingredients
Main Ingredients
- 1 large or 2 medium eggplant (Choose firm eggplants with shiny skin.)
- 1-2 tablespoons pizza sauce or marinara (Use 1 to 2 tablespoons per eggplant slice.)
- 1 cup shredded or sliced mozzarella (Use fresh mozzarella for better flavor.)
- to taste parmesan (Optional, for extra savory flavor.)
Seasonings
- 1 teaspoon Italian seasoning or oregano (Adds flavor to the pizza.)
- salt Salt for drawing out moisture (Sprinkle both sides of eggplant slices.)
Toppings
- as desired toppings (pepperoni, mushrooms, peppers, onions, olives, spinach, cooked sausage) (Keep toppings light to avoid sogginess.)
Oils
- to brush olive oil or avocado oil (For brushing on eggplant slices.)
Instructions
Preparation
- Preheat the oven to 425°F (220°C).
- Slice the eggplant into half-inch rounds and sprinkle salt on both sides.
- Let the salted eggplant sit for 20-30 minutes to draw out moisture. Pat dry.
- Brush both sides of the eggplant slices with oil.
Roasting
- Place eggplant slices on a baking sheet and roast for 12-15 minutes.
- Flip the eggplant and roast for an additional 8-10 minutes until tender and slightly browned.
Topping and Final Baking
- Remove the eggplant from the oven, and add a thin layer of sauce followed by cheese and chosen toppings.
- Bake again for 6-10 minutes until cheese is melted and bubbly. If desired, broil for 1-2 minutes to brown the cheese.
- Sprinkle with Italian seasoning, Parmesan, and fresh basil before serving.
Notes
These mini pizzas are great for using up leftover ingredients. Experiment with different toppings to find your favorite combinations. They can be stored in an airtight container for up to 3 days in the fridge.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Appetizer, Main Course, Snack
- Cuisine: Italian, Vegetarian