Mini Eggplant Pizzas with Marinara and Mozzarella
 

 

Eggplant slices topped with extra-virgin olive oil, marinara sauce, mozzarella cheese, coarse salt, and fresh ground black pepper. Eggplant is baked in hot oven until cheese melted and eggplant is heated through.
Ingredients -
1 Large Eggplant, peeled and sliced lengthwise into 4 (1/2-inch) thick slices
4 teaspoons Extra Virgin Olive Oil
1/2 teaspoon Coarse Salt
1/8 teaspoon Fresh Ground Black Pepper
1/4 cup Marinara Sauce
1/2 cup Mozzarella Cheese, shredded
 
Preparation:

1. Turn the oven to 425 degrees and preheat.

2. Brush olive oil on both sides of the eggplant.

3. Season both sides with salt and pepper.

4. Lay the slices out on a baking sheet and brown on both sides, which takes about 6 to 8 minutes.

5. Top each slice with 1 tablespoon of pasta sauce and top with the shredded mozzarella.

6. Bake for 3 to 5 minutes or until the cheese melts.

7. Serve immediately.
 


Pizza Making Tips
Pizza Pans

If you want to make a deep-dish pizza, you’ll need a deep-dish pan. Alternatively, if you want a thin-crust pizza, you’ll need a flat pan. There are many nonstick steel pans that are dishwasher safe. If you add a perforated pizza disk, the pizza will cook more quickly because the disk has holes.


Pizza Making Tips
Stovetop Cooking

Roll out the dough into a circle in a frying pan with 1˝ around it. Pour 1 tablespoon of olive oil and tip the pan to distribute the oil. Cover the pan. Cook until the dough starts to brown, then flip it over. Add sauce, cheese and toppings. Cover the pan again until the cheese melts.

 



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