Mini Eggplant Pizzas with no dough
Mini pizzas built on top of eggplant slices
Ingredients
- 1/2 cup extra virgin olive oil divided
- 1/2 medium size onion cut into strips aka julienne
- 2 small eggplants ends trimmed then peeled and sliced into 3/8" slices
- 4-5 Roma tomatoes sliced or about 2 cupsmarinara sauce
- 1 and 1/2 cups grated mozzarella cheese or enough slices to cover the pies
- 2 tablespoons dried basil
- 2 tablespoons grated parmesan cheese
- 1 tablespoon red pepper flakes optional
- 1 teaspoon salt
- 1 teaspoon black pepper
Instructions
- Set the oven at 350°F. Spray a large cookie sheet with oil. Put a stovetop grill, or a large skillet, on at medium high and spray oil it. Put a smaller skillet on at medium high and add 1 tbsp. of olive oil. Cut the onion into narrow strips and add them to the smaller skillet. Stir a few times as they cook and remove the pan from the stove when the onion starts to brown.
- Cut the ends off the eggplant, skin them and slice then into about 3/8" slices. Sear them on both sides on the grill or in the skillet then spread them out on the cookie sheet
- Cover the eggplant with the tomato slices and the onion strips. Then top them with the mozzarella, drizzle with some olive oil, sprinkle with some salt, black pepper, grated parmesan, dried oregano and even some red pepper flakes, if you want. Put them in the oven for about 5 minutes and then on to plates and in front of the tv. With some chianti or maybe a pinot noir or whatever YOU want to drink with your Mini Eggplant Pizzas.
Notes
Nutrition
Calories: 669kcalCarbohydrates: 39.5gProtein: 8.9gFat: 57.3gSaturated Fat: 8.6gPolyunsaturated Fat: 6.5gMonounsaturated Fat: 40gCholesterol: 4.3mgSodium: 1336.6mgPotassium: 1589.3mgFiber: 18.9gSugar: 21gVitamin A: 2403.3IUVitamin C: 29.2mgCalcium: 212.6mgIron: 6.2mg
Tried this recipe?Let us know how it was!