When I say pizzas, I mean you can definitely eat multiple of these pizzas in one sitting. Totally acceptable. This mini eggplant pizza recipe is pretty ideal for me.
I love how hearty and filling eggplant is, but when Italian restaurants layer on the breading, it makes me feel heavy and greasy. So this is somewhat of an eggplant parmesan without the breading or the layering… I’m gonna go with ‘mini pizza’, although I do suggest you use a fork and knife!
Eggplant season is August thru October, so keep your eyes peeled at local markets during the late summer. I always search for the widest plumpest one they have to make for large rounds. This recipe is just as delicious cold in my opinion, but is tasty warmed up as leftovers too. Okay back to the recipe.
MINI EGGPLANT PIZZAS
Prep time: 40 minutes
Serves: 10 pizzas
2 tbsp extra virgin olive oil
a pinch of pink himalayan salt
1 tsp oregano
1 large eggplant, thickly sliced into rounds
1/3 c tomato sauce
1/3 c parmesan cheese
Pre-heat your oven to 350°F. Drizzle your baking sheet with 1 tbsp olive oil and lay your eggplant rounds evenly. Sprinkle with pink Himalayan salt and bake for 20 minutes. While they roast, heat your tomato sauce on the stove top in a small pot. Once your eggplants begin to brown, remove them from the oven and slather 1 tbsp of tomato sauce onto each, sprinkling with parmesan cheese and oregano. Place your pan back in the oven for an additional 2-3 minutes to melt your cheese.