Mini Eggplant Pizzas

Mini Eggplant Pizza

These are so fun! Great way to have your pizza and eat it too . . .
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Sides and Snacks

Ingredients
  

  • 1 Eggplant medium
  • 1/4 cup Extra Virgin Olive Oil
  • Sea Salt & Black Pepper to taste
  • 3/4 cup Tomato Sauce
  • 1/2 tsp Oregano
  • 4 oz Vegan Mozzarella Cheese
  • 1/2 tsp Red Pepper Flakes Optional
  • 2 tbsps Basil Leaves finely chopped

Instructions
 

  • Cut the eggplant into equal slices about 1/2 inch thick. Generously brush each side of the eggplant with the oil and season with sea salt and black pepper.
  • Heat a large non-stick pan over medium heat. Cook eggplant in batches until tender and browned about 3 to 5 minutes per side.
  • Meanwhile, turn the broiler on high.
  • Transfer the browned eggplant slices to a baking sheet and top each with tomato sauce, dried oregano and shredded cheese. Broil the eggplant pizzas for 3 to 5 minutes until the cheese is melted, bubbly and browned.
  • Top with red pepper flakes and fresh basil. Enjoy!

Notes

  • Leftovers

    Refrigerate in an airtight container for up to two days. Reheat in the microwave or oven until warmed through.
More Flavor: Add minced garlic and Italian seasoning to the tomato sauce.
Additional Toppings: Top eggplant pizza with your favorite pizza toppings like pepperoni, bacon, olives, bell peppers or mushrooms.
Mini Eggplant Pizzas

Mini Eggplant Pizza

These are so fun! Great way to have your pizza and eat it too . . .
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Sides and Snacks

Ingredients
  

  • 1 Eggplant medium
  • 1/4 cup Extra Virgin Olive Oil
  • Sea Salt & Black Pepper to taste
  • 3/4 cup Tomato Sauce
  • 1/2 tsp Oregano
  • 4 oz Vegan Mozzarella Cheese
  • 1/2 tsp Red Pepper Flakes Optional
  • 2 tbsps Basil Leaves finely chopped

Instructions
 

  • Cut the eggplant into equal slices about 1/2 inch thick. Generously brush each side of the eggplant with the oil and season with sea salt and black pepper.
  • Heat a large non-stick pan over medium heat. Cook eggplant in batches until tender and browned about 3 to 5 minutes per side.
  • Meanwhile, turn the broiler on high.
  • Transfer the browned eggplant slices to a baking sheet and top each with tomato sauce, dried oregano and shredded cheese. Broil the eggplant pizzas for 3 to 5 minutes until the cheese is melted, bubbly and browned.
  • Top with red pepper flakes and fresh basil. Enjoy!

Notes

  • Leftovers

    Refrigerate in an airtight container for up to two days. Reheat in the microwave or oven until warmed through.
More Flavor: Add minced garlic and Italian seasoning to the tomato sauce.
Additional Toppings: Top eggplant pizza with your favorite pizza toppings like pepperoni, bacon, olives, bell peppers or mushrooms.

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