Baked Eggplant Pizza Recipe

Healthy Mini Pizzas with a built in veggie crust. This vegetable based meal is the perfect vehicle to get all of the flavors of your favorite pizza into your belly without fussing with a crust. It's a win win.

Course dinner

Cuisine American, Keto

Keyword 30 minute meals, vegan options, vegetarian option

Prep Time 10

Cook Time 20

Total Time 30

Servings People

Calories 176kcal

Author Brandy

Equipment

Ingredients

1 Eggplant Medium - sliced into 1/2 inch slices (should be about 12 slices).
1 tsp salt to expel water from eggplant slices
2 tomatoes Large- sliced into 12 slices
1 cup mozzarella cheese shredded or fresh - 5 oz
1/2 cup shredded parmesan cheese
1/2 cup fresh basil chopped *optional
2 tbsp olive oil
12 slices pepperoni *optional- included in nutrition

Instructions

Preheat oven to 450F or 233C
Slice Eggplant into about 12 slices. They should be about 1/2 inch thick. Sprinkle with salt and set aside for 10 minutes while you gather the other ingredients and slice tomatoes.
Pat the eggplant slices dry with a clean paper towel. Drizzle with olive oil and place on a parchment covered pan. Bake for 15-20 minutes or until soft and slightly browned.
Remove the pan from the oven and layer on parmesan, tomato slice, basil, mozzarella and pepperoni if using on each slice of eggplant.
Broil on high for about 5 minutes or until your cheese is golden brown.
Serve hot! Reheat in the toaster oven or under broiler if you have leftovers. Store in fridge for 2-3 days.

Notes

The nutrition in this recipe is based on making 12 slices of mini pizza. A serving is two slices.

Nutrition includes pepperoni ( subtract 20 calories per serving if you don't use it).

Nutrition