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’m so excited for Super Bowl Sunday!
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.
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.
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!
- 1-2 eggplants cut into slices 1/2 inch thick (see note)
- shredded mozzarella cheese
- tomatao sauce
- turkey pepperoni (see note)
- oregano seasoning
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).
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.
All images and content are © Kirbie's Cravings.
- 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.