Eggplant Pizzas

close-up photo of a mini Eggplant Pizza

These mini eggplant pizzas are low carb and make a great meal or appetizer.

Yes, I’m a little eggplant obsessed lately. But I really love how tasty these bites are. And they are a great idea for Super Bowl Sunday if you’re looking to snack on something that is a little healthier. I’ve also made Pizza Stuffed Mushrooms before, which I’m thinking I might make again along with these eggplant pizzas. I’m so excited for Super Bowl Sunday!
photo of eggplant pizzas piled on a serving plate
I hope everyone had a great weekend. I spent most of the weekend scrambling to finish my continuing education requirements for my job. I don’t think I’ll ever properly learn the “don’t procrastinate” lesson. I had more than a year to get my credits done, but I always wait until the week before, and this year is no different.

photo of mini eggplant pizzas on a cutting board

It probably wouldn’t even be so bad if I did an hour here and there, but instead I’m jamming in dozens of hours over a few short days and it just really sucks. I actually feel a little bad for Mr. K to who has to listen to the boring mumbo jumbo as it streams on my computer.

overhead photo of mini eggplant pizzas

These mini eggplant pizzas though, do not suck. They are cheesy and delicious. I even made mini turkey pepperoni by cutting out rounds with the back of a piping tip. I love how these came out!

 

Eggplant Pizzas

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Course: Appetizer
Cuisine: American
These mini eggplant pizzas are low carb and make a great meal or appetizer.

Ingredients:

  • 1-2 eggplants  cut into slices 1/2 inch thick (see note)
  • shredded mozzarella cheese
  • tomatao sauce
  • turkey pepperoni (see note)
  • oregano seasoning

Directions:

  1. Preheat oven to 400°F. Place eggplant rounds on a baking pan lined with parchment paper. Roast eggplants for 10 minutes or until tender (if you are using bigger eggplants, you'll probably need a little longer).

  2. Top with tomato sauce, cheese, pepperoni and then oregano. Cook in oven for another 5 minutes or until cheese is melted. Sprinkle tops with fresh chopped parsley if desired.

Notes:

  • I used Chinese eggplants which are thinner and smaller.
  • To make mini pepperonis use a small round cookie cutter. I cut four mini ones out of each regular one.
All images and content are © Kirbie's Cravings.

 

2 comments on “Eggplant Pizzas”

  1. Do the eggplants taste squishy after you bake them? I’ve tried various ways to bake them out a bit longer so that the eggplant is crispier (but they just end up burning). So wondering if the eggplants in this dish are more squish or they’re firmer. 

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