Eggplant Pizza
Easy to make and fun to eat, these mini eggplant pizzas are a great healthy alternative. Cheesy and delicious, everyone will love them!
- Prep time
- 10 min
- Cook time
- 35 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 large globe eggplant (cut into ½ inch rounds)
- Salt and pepper (to taste)
- 4 tablespoons olive oil
- 1 ¼ cups shredded mozzarella cheese
- ½ cup freshly grated parmesan cheese
- ¾ cup baby bella mushrooms (sliced)
- ½ cup pizza sauce
- Crushed red pepper (for garnish)
- Fresh basil (for garnish)
Instructions
- 1
Place the eggplant rounds on a baking sheet. Generously salt the slices and leave them to “sweat” for 20 minutes, then wipe them off with a paper towel.
- 2
Preheat oven to 400°F. Brush slices with 2 tablespoons oil and season with black pepper. Bake until softened and slightly golden brown, 30 minutes.
- 3
Meanwhile, arrange mushrooms on a sheet pan and toss with remaining 2 tablespoons olive oil. Season with salt and pepper and bake until golden brown, 30 minutes.
- 4
Remove eggplant slices from the oven and pour about 2 tablespoons of the sauce mixture onto each one. Sprinkle mozzarella and parmesan on each eggplant slice and top with roasted mushrooms.
- 5
Return to oven and bake until cheese is melted, 5 minutes. Garnish with crushed red pepper, fresh basil, and serve immediately.