Eggplant Mini Pizzas

Eggplant Mini Pizzas

The glossy, dark purple skin of the eggplant is so beautiful and unique that it was originally grown in North America as an ornamental plant, although it is thought to have originated in India as a food plant. Technically a fruit and not a vegetable, eggplant comes from the nightshade family of vegetables along with peppers, tomatoes and potatoes, which are controversial in their health benefits/risks. But many people around the world enjoy them, and they sure are delicious! I don’t actively avoid nightshades although I don’t eat eggplants often, but this recipe was so easy and fun I might eat it more often.

Eggplants contain a wide array of important vitamins and minerals, and have been shown in some studies to contain anti-cancer compounds. They are excellent sources of fiber, folate, potassium and manganese. They have an impressive anti-oxidant profile. And when used in a cool recipe like this they’re sure to be a big hit!

Eggplant Mini Pizzas

Eggplant Mini Pizzas

  • 1 eggplant, sliced into moderately-thin rounds
  • 1/2 cup pizza sauce or Italian seasoned tomato sauce
  • 1/2 cup Daiya mozzarella or cheddar style shreds
  • 1/4 cup Go Veggie vegan parmesan
  • Desired veggies, for toppings
  • 1 Tbs olive oil

Preheat the oven to 350 degrees Fahrenheit.

Arrange eggplant slices on a baking sheet and lightly brush with olive oil.

Top each slice with a spoonful of pizza sauce and spread to coat. Sprinkle on cheeses and add veggie toppings as desired. Bake for 10 minutes until cheeses are melting and mini pizzas are hot but the eggplant is still somewhat firm. Serve.

Eggplant Crust Mini Pizzas

Stay tuned for tomorrow’s veggie recipe, and don’t forget to subscribe if you want to follow the whole 50 day challenge. Almost halfway there!

In case you missed the first 23 days, here are the recipes:

Printable Version:

Eggplant Mini Pizzas
 
Author:
Serves: 4
Ingredients
  • 1 eggplant, sliced into moderately-thin rounds
  • ½ cup pizza sauce or Italian seasoned tomato sauce
  • ½ cup Daiya mozzarella or cheddar style shreds
  • ¼ cup Go Veggie vegan parmesan
  • Desired veggies, for toppings
  • 1 Tbs olive oil
Instructions
  1. Preheat the oven to 350 degrees Fahrenheit.
  2. Arrange eggplant slices on a baking sheet and lightly brush with olive oil.
  3. Top each slice with a spoonful of pizza sauce and spread to coat. Sprinkle on cheeses and add veggie toppings as desired. Bake for 10 minutes until cheeses are melting and mini pizzas are hot but the eggplant is still somewhat firm. Serve.

 

 

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