Eggplant Pizzas
 

Eggplant Pizzas

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An easy and delicious appetizer or snack.

SERVING SIZE

makes 16-20 pizzas

INGREDIENTS

2 large eggplant, cut into 1-inch thick slices

2-3 tablespoons olive oil

1 teaspoon sea salt

½ teaspoon pepper

3 garlic cloves, minced

1 (8 oz) block mozzarella cheese, grated

1 cup cherry tomatoes, cut in half (or 2 regular tomatoes, sliced thin)

½ cup basil, leaves torn

¼ cup Parmesan cheese, grated

 

INSTRUCTIONS

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Preheat the oven to 425 degrees F.

On two rimmed baking sheets, lay the eggplant slices flat in a single layer. Brush both sides of the eggplant slices with olive oil. Sprinkle with salt and pepper and roast until the eggplant starts to brown on the top, about 8-10 minutes.

Remove the baked eggplant from the oven and turn your broiler on.

Sprinkle each slice of eggplant with the minced garlic, then smother with mozzarella cheese, a few tomato slices and some basil leaves.

Broil the pizzas until the cheese is melted and the tomatoes are tender, about 2-3 minutes. (Be sure to watch them, they can burn easily).

When done, sprinkle with grated Parmesan and serve hot.

 

  PRINT VERSION

vegetable plate

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