Mini Eggplant Pizzas

Posted in Recipes
on June 26, 2017

In my latest batch of produce from the CSA I got a TON of cherry tomatoes and some gorgeous eggplants.  I was going to do my usual go-to eggplant recipe (and probably a lot of other people’s too)- eggplant parmesan.  Can’t go wrong with good ole eggplant parm, right?  As I started gathering the ingredients I realized I didn’t have any breadcrumbs (I later found out the BF had been using them to put in our burgers- his secret is out!).  So I had two choices: go to the store or come up with another way to use the ingredients. Feeling lazy, I chose the latter.  I used ingredients I had on hand, including some fresh herbs from the garden.  These little guys were a big hit!

 

I’ve found the key to good eggplant recipes is in how you prep the eggplant.  I’m a big texture person and if eggplant is even the slightest bit mushy I just can’t bring myself to eat it.  Salting the eggplant before cooking helps draw out the extra water, so the baked eggplant will turn out less watery and mushy as well as less bitter.  Bonus: the eggplant will also absorb less oil when the extra water is removed.  I’ve included this key step in my instructions.  I promise ya’ll it’s worth the little bit of extra effort and time.

 

{Ingredients}:

2  eggplants, sliced ~1 inch thick

24 oz jar pizza sauce (can use regular marina sauce as well)

1 cup shredded mozzarella

3-4 oz cherry tomatoes, sliced

1 tablespoon salt

1 handful fresh basil

1 handful fresh oregano

 

{Directions}:

For the eggplant prep:

-slice off the stem end of eggplants

-cut eggplant into 1 inch slices

-place the eggplant in a colander-sprinkle with 1 tablespoon salt

-set colander over a plate and allow to drain for 20-30 minutes

-rinse eggplant under cool water

-dry eggplant completely

For the pizzas:

  1. Preheat oven to 425 degrees F.
  2. Spray 2 baking sheets lightly with olive oil spray.  Arrange the sliced eggplants on each (about 6 slices per pan). Bake for 15-20 minutes.
  3. Remove eggplant from oven and turn broiler on.
  4. Spread one tablespoon of pizza sauce over each eggplant round.
  5. Sprinkle shredded mozzarella over each eggplant round.
  6. Top with basil, oregano and sliced cherry tomatoes.
  7. Broil each pan for 3-5 minutes.  Keep a close eye on them as they can burn quickly!
  8. Let cool for about 5 minutes and serve with additional basil and oregano leaves as garnish.

Enjoy!

Quick and easy little eggplant pizzas from From A to Zucchini.

Delicious little eggplant pizzas

Delicious little eggplant pizzas

4 Comments

  • Ash

    These are the cutest things I have ever seen! Good call on the texture thoughts- a little smushy and I can’t stomach it, haha.
    Awesome! 🙂

    June 27, 2017 at 6:57 pm Reply
    • Alex

      Thanks Ash! Yeah mushy eggplant is no bueno!

      July 3, 2017 at 2:58 pm Reply
  • Abby Sidebottom

    These look so delicious and healthy! On the dinner plan for next week for sure! Recently heard about Yeast Flakes through a co-worker, interested to hear your thoughts. She is a pescatarian and uses it for extra nutrition.

    June 28, 2017 at 4:14 pm Reply
    • Alex

      Hey Abby! Thanks so much for commenting. Great question about the yeast flakes! Yeast flakes (also known as nutritional yeast) are produced by culturing yeast with a mixture of sugarcane and beet molasses for about a week. It’s related to the kind of yeasts you use to make bread and beer, however nutritional yeast is deactivated so it won’t make anything rise like baking yeast or ferment like brewer’s yeast (sorry no homemade beer with this kind!) Believe it or not, nutritional yeast is quite tasty and tastes similar to cheese. It goes great on popcorn and makes a decent dairy-free substitute for grated parmesan cheese (may be good to try on the eggplant pizzas!). Nutrition wise, a spoonful of nutritional yeast is packed with nutrients. It’s a complete protein, meaning that among the 18 amino acids it contains, nine are essential ones that your body cannot produce. For few calories you can get a decent amount of protein, fiber and B-vitamins. Many nutritional yeasts are also fortified with vitamin B12 which makes it an excellent choice for vegetarians as B12 is usually found exclusively in animal products. So if you’re looking for a lower calorie substitute for cheese or a way to sneak in some extra B-vitamins, protein and fiber I’d say give it a go!

      July 3, 2017 at 3:21 pm Reply

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