This recipe for Mini Eggplant Pizzas is so delicious, and also easy to make with under 10 ingredients! Keep scrolling to find out how to make it.
Even though I’m usually pretty organized when it comes to my grocery shopping list, every once in a while I go rogue and start impulse throwing things into the cart. I need a lil hit of adrenaline here and there, what can I say?
The other day that was in the form of an eggplant. I don’t know what was going through my mind, really. Eggplant parm? Baba ganoush? Staring at it in my fridge until I inevitably just give a boring ol’ oven roast?
I decided to get a little more creative with some other staple ingredients I already had on hand, and the result was these adorably delicious little Mini Eggplant Pizzas.
PrintMini Eggplant Pizzas
Mini Eggplant Pizzas that are the perfect healthy snack or meal. Low carb and gluten-free.
- Prep Time: 20
- Cook Time: 22
- Total Time: 42 minutes
- Yield: 4 1x
- Category: Lunch, Dinner, Snack
- Method: Bake
- Cuisine: Italian
- Diet: Gluten Free
Ingredients
- 1 medium or large eggplant
- 1–2 tablespoons olive oil
- 1/2 cup marinara sauce
- 1/4 cup shredded parmesan cheese
- 1/3 cup shredded mozzarella cheese
- sliced cooked meatballs or pepperoni (optional)
- 1/2 teaspoon garlic powder
- salt & pepper to taste
Instructions
- Preheat oven to 400 degrees. Line a large baking sheet with parchment paper
- Cut eggplant into 1/4 inch slices
- Line slices on a paper towel and sprinkle with salt. Let sit for 15 minutes, then wipe off excess liquid
- Place eggplant slices on baking sheet and drizzle with oil oil
- Bake for 12 minutes, flipping midway
- Top eggplant slices with a layer of sauce, sprinkle of garlic powder, meatballs or pepperoni, and both cheeses. Season with salt and pepper
- Bake again for 10 more minutes, until cheese is fully melted
Keywords: eggplant pizzas, mini pizzas, mini eggplant pizzas, baked eggplant recipe, meatball eggplant pizza
Ohhh boy. These Mini Eggplant Pizzas turned out so tasty and flavorful! They’re definitely a fork-and-knife kind of meal, so don’t get too excited that they’d replace your favorite classic pizza 😉 but they’re such a tasty way to get that cheesy pizza fix while also squeezing in a serving of vegetables.
A note on salting the eggplant:
This is an important step that I don’t recommend skipping. It removes liquid from the eggplant, and that gives it a much softer and tastier texture.
And as for the toppings, you can get creative with any of your favorite pizza toppings! I added Hungryroot grass-fed beef meatballs to mine (code hungryblonde for discount), which turned these pizzas into more of a satiating meal, but pepperoni, sausage, or other vegetables would also be delicious.
As always, if you make this or any of my other recipes, please leave a comment or review! You can also tag me on Instagram @hungry.blonde so I can see how they turned out! xoxo GG
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