While browsing Pinterest a couple weeks ago, I saw a recipe for mini pizzas that used slices of zucchini for crust. I decided to see if I could do the same thing with eggplant. It seemed like a good starting point and it was. It gave me a bit of experience seeing how eggplant bakes, and I learned that it has a lot of moisture that can be cumbersome if not drained a ahead of time. I made the pizzas two ways — first in the oven and second in a frying pan. I preferred the way it came out of the oven, because it had less moisture in the end. The pizzas are simple enough to throw together on a whim, and they taste good, too. I stuck with basic toppings, but you can easily put whatever you want on them.
This recipe contains olive oil, sea salt, eggplant, tomato sauce, shredded mozzarella cheese, pepperoni
Three small pizzas servings
Prep time: 30 min
Cook time: 10 min