Mini crispy eggplant pizzas are a delicious and creative alternative to traditional pizza. Here’s a simple recipe for you to try:
- One large eggplant, sliced into 1/2-inch rounds
- Olive oil
- Salt and pepper, to taste
- 1 cup marinara sauce
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- One teaspoon dried oregano
- Fresh basil leaves, for garnish (optional)
Preheat the Oven:
Preheat your oven to 400°F (200°C).
Prepare the Eggplant:
Slice the eggplant into 1/2-inch rounds. If desired, you can peel the eggplant, but it’s not necessary.
Lay the eggplant slices on a paper towel and sprinkle with salt. Let them sit for about 15-20 minutes. This helps draw out excess moisture.
After the eggplant has released some moisture, pat the slices dry with paper towels to remove the salt and excess water.
Bake the Eggplant:
Brush both sides of the eggplant slices with olive oil and season with pepper.
Place the eggplant slices on a baking sheet lined with parchment paper.
Bake in the preheated oven for about 15-20 minutes or until the slices are golden and crispy.
Remove the eggplant from the oven and spread a spoonful of marinara sauce on each slice.
Sprinkle shredded mozzarella and grated Parmesan cheese on top of the sauce.
Sprinkle dried oregano over the cheese.
Return the baking sheet to the oven and bake for an additional 10-15 minutes or until the cheese is melted and bubbly and the edges of the eggplant are golden brown.
Garnish and Serve:
Remove the mini pizzas from the oven and let them cool for a few minutes.
Garnish with fresh basil leaves if desired.
Serve warm, and enjoy your mini crispy eggplant pizzas!
Feel free to customize the toppings to suit your preferences. You can add ingredients like sliced cherry tomatoes, olives, or even a sprinkle of red pepper flakes for some heat.