Mini Eggplant Crust Pizzas

"Using eggplant as the crust is a healthy way to get your veggie and pizza in."
 
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photo by Anonymous photo by Anonymous
photo by Anonymous
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photo by pamela t. photo by pamela t.
photo by pamela t. photo by pamela t.
photo by Sharon123 photo by Sharon123
Ready In:
30mins
Ingredients:
6
Serves:
4
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ingredients

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directions

  • Preheat the oven or toaster oven to 425 degrees F.
  • Brush both sides of the eggplant with the oil and season with the salt and pepper. Arrange on a baking sheet and bake until browned and almost tender, 6 to 8 minutes, turning once.
  • Spread 1 tablespoon of pasta sauce on each eggplant slice. Top with the shredded cheese. Bake until the cheese melts, 3 to 5 minutes. Serve hot.

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Reviews

  1. I was about to post this, but you already did. I'm not a health nut or anything, but these things are awesome. I also recommend just a bit of oregano as mama's kitchen said.
     
  2. These made a quick and delicious low cal lunch for me today! I could not resist tossing in some fresh oregano that I have growing on the porch! Thanks for a fast, easy and healthy meal!
     
  3. I used this recipe as a base. I added fresh garlic to the sauce, used wet mozzarella, cooked mushrooms, a little spinach, cooked hot sausage, red onion, black olives and fresh basil on top. And a drizzle of olive oil. Kind of like a loaded slice of pizza. It was pretty darn good. What I liked best was the mushrooms and olives. Could make a good appetizer if you did one slice per person before main course.
     
  4. This is an easy recipe to modify. I just love the eggplant idea!!! For my pizza, I added salt and pepper to taste (mine), which was generous. I crushed some fresh garlic and stirred it in with the sauce, along with a tsp or so of hot chili flakes. I shredded herbed cheddar and gouda - just enough to cover the eggplant slices. Finally, I added some chopped fresh pepper (whatever kind you have in the frig), chopped onion and sliced, aging mushrooms & plopped them on top of the sauce. I forgot to add some fresh basil that was in reach on my windowsill. Silly me. But this one's a keepuh!
     
  5. Quick, easy, low carb and delicious. What more could you ask for? Thanks for the recipe, it is a keeper.
     
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RECIPE SUBMITTED BY

I am the mother of two beautiful boys. I love to bake and cook which has helped me to become very overweight. I have lost 50 pounds this past year and have been learning to cook "lighter". We still enjoy many of the same dishes we used to. However, I have learned portion control and how to make suttle changes to my recipes that don't affect the flavor.
 
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