Mini Roasted Eggplant Pizzas
These mini roasted eggplant pizzas are a fun and tasty way to get some veggies in! They’re so simple to make and perfect for a snack or even meal prep to serve alongside some baked chicken or Italian sausage for your protein. I just store them in a glass container with pieces of parchment in between each one once they’re cooled!
MINI ROASTED EGGPLANT PIZZAS
MINI ROASTED EGGPLANT PIZZAS
3-5
servings15
minutes45
minutesThese mini roasted eggplant pizzas are a fun and tasty way to get some veggies in! They’re so simple to make and perfect for a snack or even meal prep to serve alongside some baked chicken or Italian sausage for your protein. I just store them in a glass container with pieces of parchment in between each one once they’re cooled!
Keep the screen of your device on
Ingredients
1 large eggplant
2 tbsp olive oil
~1 tsp salt
1 + 1/2 cups shredded mozzarella cheese
1 cup tomato sauce
1 tsp dried basil
1 tsp dried oregano
salt & pepper to taste
Directions
- Preheat oven to 375 degrees and line a large sheet pan with parchment paper.
- Slice the eggplant into thin slices, then place them on the sheet pan. Drizzle each eggplant slice with olive oil and a pinch of salt, then bake for 30–35 minutes.
- Remove the pan from the oven, flip over each of the eggplant slices, and top with an even amount of the tomato sauce, shredded mozzarella cheese, dried basil, oregano, salt, & pepper.
- Bake again for 15-25 minutes, or until the cheese is melted and browned. Allow them to cool completely before enjoying.
Did you make this recipe?
Snap a photo & tag @jenneatsgoood on INSTAGRAM
If you try out this recipe, I want to know!
Leave a comment with a star rating below if you love it.
This is a super idea! I used Chinese eggplant which is significantly thinner, but I still cooked for about 30-35 minutes. Once I added the cheese, I only cooked an additional 5 minutes since I was concerned about over roasting! I ate them while warm but did appreciate the storage advice to use parchment paper between layers.
The Chinese eggplant version is great as a snack. I used Lactose Free Cabot Sharp Cheddar, since I don’t believe they have a Mozzarella version in my area yet.