Description
These Eggplant Pizzas are a healthy and delicious alternative to traditional pizza. Thinly sliced eggplant rounds are topped with marinara sauce, mozzarella cheese, and pepperoni, then baked to perfection for a crispy and satisfying snack or light meal.
Ingredients
Scale
- 1 large eggplant, sliced into 1/4-inch thin rounds
- 1 bag (8 oz) whole milk low-moisture mozzarella cheese, shredded
- 1 jar (24 oz) marinara sauce
- 1 cup sliced pepperoni
- Olive oil, for drizzling
- Kosher salt and freshly cracked black pepper, to taste
- Fresh basil leaves, for serving
Instructions
- Preheat and Prep: Preheat oven to 450°F. Line a baking sheet with parchment paper.
- Prep Eggplant: Arrange eggplant slices on the prepared baking sheet. Lightly salt and let sit for 5 minutes to draw out moisture. Pat dry with paper towels.
- Bake Eggplant: Drizzle eggplant slices with olive oil and season with black pepper. Bake for 12 minutes, then flip and bake for 5 more minutes, or until golden brown.
- Assemble Pizzas: Top each eggplant slice with a tablespoon of marinara sauce, mozzarella cheese, and pepperoni slices. (Optional: Use a small biscuit cutter to shape pepperoni into mini rounds.)
- Bake Pizzas: Bake for 5-7 minutes, or until the cheese is melted and bubbly.
- Serve: Remove from oven and garnish with fresh basil leaves. Let sit for 5 minutes before serving.
Notes
- Use high-quality marinara sauce for the best flavor.
- If desired, add other toppings to your eggplant pizzas, such as mushrooms, onions, or peppers.
- For a vegetarian version, omit the pepperoni or use a vegetarian alternative.
- These eggplant pizzas can be served warm or at room temperature.
Nutrition
- Serving Size: 1 mini pizza
- Calories: 110
- Sugar: 4g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 15mg
