Rating: 4.5 stars 4.5
70 Ratings
  • 5 star values: 45
  • 4 star values: 19
  • 3 star values: 3
  • 2 star values: 2
  • 1 star values: 1

Mini eggplant-based pizza rounds! Variations are limitless. I bake these at 6,000 feet in Tahoe, so you may want to bake longer if you're at sea level.

Recipe Summary

prep:
10 mins
cook:
15 mins
total:
25 mins
Servings:
2
Yield:
2 servings
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • Arrange eggplant rounds on a baking sheet;lightly coat with olive oil.

  • Bake eggplant rounds in preheated oven until hot, about 5 minutes.

  • Flip the eggplant rounds; top with Parmesan cheese in an even layer to cover. Return eggplant to oven and bake until the cheese is melted, about 5 minutes.

  • Drop a dollop of tomato sauce into the center of each eggplant round; top with Cheddar cheese.

  • Bake until Cheddar cheese is bubbling, about 5 minutes more. Season with salt and pepper to serve.

Nutrition Facts

274 calories; protein 14.6g; carbohydrates 13g; fat 19.1g; cholesterol 37.4mg; sodium 717.6mg. Full Nutrition
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