Favorite Recipe: Mini Eggplant Pizzas

Favorite Recipe - Mini Eggplant Pizzas
by Brittany Kelly, R.D.

Looking for a simple, plant-based alternative to the standard greasy pizza from down the street? If so this recipe will do the trick. Rather than over-do it with dough and cheese, using eggplant slices with fresh roma tomatoes and shredded cheese and fresh herbs on top still gives you all the flavors of that traditional pizza just without all of the unnecessary add ons

Ingredients:

2  eggplants, sliced ~1 inch thick

24 oz jar pizza sauce (can use regular marinara sauce as well)

1 cup shredded mozzarella

3-4 oz cherry tomatoes, sliced

1 tablespoon salt

1 handful fresh basil

1 handful fresh oregano

 

{Directions}:

For the eggplant prep:

-slice off the stem end of eggplants

-cut eggplant into 1 inch slices

-place the eggplant in a colander-sprinkle with 1 tablespoon salt

-set colander over a plate and allow to drain for 20-30 minutes

-rinse eggplant under cool water

-dry eggplant completely

For the pizzas:

  1. Preheat oven to 425 degrees F.
  2. Spray 2 baking sheets lightly with olive oil spray.  Arrange the sliced eggplants on each (about 6 slices per pan). Bake for 15-20 minutes.
  3. Remove eggplant from oven and turn broiler on.
  4. Spread one tablespoon of pizza sauce over each eggplant round.
  5. Sprinkle shredded mozzarella over each eggplant round.
  6. Top with basil, oregano and sliced cherry tomatoes.
  7. Broil each pan for 3-5 minutes.  Keep a close eye on them as they can burn quickly!
  8. Let cool for about 5 minutes and serve with additional basil and oregano leaves as garnish.

Enjoy!

http://www.fromatozucchini.com/mini-eggplant-pizzas/