EGGPLANT PIZZAS

Serves: 8

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EGGPLANT PIZZAS

Ready in: 50 MinTotal time: 50 Min

Gluten-Free eaters, kiddos, and Paleo dieters will love these mini pizzas, made on eggplant slices, that can be grilled or baked. Blend a few cheeses and choose your favorite toppings to make them your own signature creations.

Ingredients

• 1 medium-sized eggplant, cut into 1/4-inch slices
• Good quality olive oil
• 6 tablespoons fresh basil leaves, cut into thin strips
• 1 cup homemade or store-bought pizza or marinara sauce
• 1 cup shredded mozzarella cheese or 1 large ball fresh mozzarella and/or 1/2 cup crumbled Goat Cheese
• Toppings of Your Choice: Cooked Chorizo or Sausage, Pepperoni, caramelized onions, olives, mushrooms, pineapple chunks, etc.
• Salt and freshly ground pepper

Instructions

1. Preheat the oven to 400°F. Place the eggplant slices on a silpat or parchment paper-lined baking sheet. Brush the eggplant slices on both sides with olive oil and season with salt and pepper.
2. Roast the eggplant until it just starts to turn tender, about 15 to 20 minutes. Be cautious not to overcook the eggplant as it will become too soft and mushy.
3. Remove the eggplant from the oven and top each slice with a spoonful of sauce and your choice of cheeses then finish with your preferred toppings. Set the oven to broil and return the baking sheet to the oven. Broil until the cheese is melted and bubbly, about 3 minutes.
4. Chef’s Note: You can grill the eggplant slices for smoky, delicious flavor if desired.

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