Eggplant Pizza Rounds

I still remember the first time I tried making these Eggplant Pizza Rounds. My family, like many, adores pizza, but we’re always on the lookout for healthier alternatives that don’t skimp on flavor. I was a bit skeptical – could eggplant really mimic that satisfying pizza experience? Let me tell you, the aroma wafting from the oven was the first clue I was onto something special. When I pulled out those gloriously golden, cheesy rounds, topped with our favorite pepperoni and basil, even my usually pizza-purist husband was intrigued. The kids, initially wary of “vegetable pizza,” were won over by the first bite. They loved the familiar pizza taste, and I loved that they were gobbling up a vegetable-packed meal. These rounds have since become a weeknight staple, a party appetizer sensation, and my go-to for a guilt-free pizza craving. They are surprisingly easy, endlessly customizable, and a fantastic way to get more veggies into our diet without anyone feeling deprived. Seriously, you have to try these!

Ingredients

• 2 medium-large globe eggplants (about 1.5-2 lbs total): Choose firm, glossy eggplants with smooth skin, free from bruises or soft spots. These will form the “crust” of your mini pizzas.
• 1/2 cup olive oil, divided: Extra virgin olive oil is preferred for its flavor; some for roasting the eggplant and some for sautéing aromatics if desired.
• 1 teaspoon salt, plus more for sweating eggplant: Kosher or sea salt works best for drawing out moisture from the eggplant and for seasoning.
• 1/2 teaspoon black pepper: Freshly ground black pepper offers the best flavor.
• 1 teaspoon dried oregano: A classic pizza herb that brings an authentic Italian aroma.
• 1/2 teaspoon garlic powder (optional): Adds a subtle garlic note without the fuss of fresh garlic for the base.
• 1.5 cups marinara sauce or pizza sauce: Use your favorite store-bought brand or a homemade version. Look for one with good flavor and not too much added sugar.
• 2 cups shredded low-moisture mozzarella cheese: Low-moisture mozzarella melts beautifully and gives that classic pizza pull. You can shred your own or buy pre-shredded.
• 1/2 cup grated Parmesan cheese: Adds a salty, nutty depth of flavor to the topping.
• Toppings of your choice: Examples include mini pepperoni, cooked crumbled sausage, sliced bell peppers, onions, mushrooms, olives, fresh basil leaves, red pepper flakes. (Quantities will vary based on preference).

Instructions

1. Prepare the Eggplant: Wash the eggplants thoroughly. Trim off the stem and bottom ends. Slice the eggplants crosswise into 1/2-inch thick rounds.
2. Salt the Eggplant (Sweating): Arrange the eggplant slices in a single layer on baking sheets lined with paper towels or on cooling racks set over baking sheets. Sprinkle both sides of each slice generously with salt (this is in addition to the 1 teaspoon for seasoning later). Let them sit for 30-60 minutes. This process, known as “sweating,” draws out excess moisture and some bitterness, resulting in a less soggy and better-textured pizza base. You’ll see beads of water forming on the surface.
3. Preheat Oven and Dry Eggplant: Preheat your oven to 400°F (200°C). Line two large baking sheets with parchment paper for easier cleanup. After the eggplant has sweated, use paper towels to pat the slices thoroughly dry, removing the excess salt and moisture.
4. Season and Initial Bake: In a small bowl, whisk together 1/4 cup of the olive oil, the 1 teaspoon of salt (or adjust to taste, considering the salt used for sweating), black pepper, dried oregano, and optional garlic powder. Brush both sides of each dried eggplant slice with this olive oil mixture. Arrange the seasoned eggplant slices in a single layer on the prepared baking sheets.
5. Bake the “Crusts”: Bake for 15-20 minutes, flipping the slices halfway through, until they are tender and lightly golden. They shouldn’t be fully cooked to mush, but softened enough to serve as a good base.
6. Assemble the Pizzas: Remove the baking sheets from the oven. Carefully spoon a layer of marinara or pizza sauce onto each eggplant round, spreading it almost to the edges.
7. Add Cheese and Toppings: Sprinkle a generous amount of shredded mozzarella cheese over the sauce on each round. Then, add a sprinkle of Parmesan cheese. Finally, arrange your chosen toppings (pepperoni, cooked vegetables, etc.) over the cheese.
8. Second Bake: Return the baking sheets to the oven. Bake for another 10-15 minutes, or until the cheese is melted, bubbly, and slightly golden, and the toppings are heated through.
9. Rest and Garnish: Let the eggplant pizza rounds cool on the baking sheets for a few minutes before transferring them to a serving platter. This helps the cheese set a bit. If desired, garnish with fresh basil leaves or a sprinkle of red pepper flakes just before serving.

Nutrition Facts

• Servings: Approximately 4-6 (Yields about 12-16 rounds, depending on eggplant size)
• Calories per serving (approx. 3-4 rounds): Around 250-350 calories (This can vary greatly based on toppings and exact portion size.)
  • Low in Carbohydrates: Significantly lower in carbs than traditional pizza, making it a great option for low-carb or keto-ish lifestyles.
  • Good Source of Fiber: Eggplant is naturally rich in dietary fiber, which aids digestion and promotes satiety.
  • Rich in Vitamins and Minerals: Provides vitamins like B6 and K, and minerals like manganese and potassium, primarily from the eggplant and tomato sauce.
  • Source of Healthy Fats: Olive oil contributes monounsaturated fats, which are beneficial for heart health.
  • Customizable Protein: The protein content can be easily boosted by adding meat toppings like cooked chicken, sausage, or plant-based options like chickpeas.

Preparation Time

• Total Preparation and Cook Time: Approximately 1 hour 30 minutes to 1 hour 45 minutes.
  • Active Prep Time: About 20-25 minutes (slicing, seasoning, assembling).
  • Eggplant Sweating Time: 30-60 minutes (passive time).
  • Baking Time: About 25-35 minutes total (initial bake and final bake).
    This recipe involves a crucial resting period for the eggplant to “sweat,” which is mostly hands-off time. The active preparation and baking are relatively quick, making it manageable for a weeknight if you plan for the sweating step.

How to Serve

Eggplant Pizza Rounds are incredibly versatile! Here are some delightful ways to serve them:

• As a Main Course:
  • Serve 3-4 rounds per person alongside a fresh green salad with a light vinaigrette for a complete and balanced meal.
  • Pair with a side of steamed or roasted vegetables like broccoli or asparagus.
  • Offer with a small portion of quinoa or a low-carb pasta alternative for a more substantial dinner.
• As an Appetizer or Party Food:
  • Arrange them on a large platter for guests to pick at during gatherings. They are perfect finger food!
  • Make smaller rounds (from smaller eggplants or by cutting larger rounds in half after baking) for bite-sized appetizers.
  • Include them as part of an antipasto platter with olives, cheeses, and cured meats.
• For a Light Lunch:
  • Enjoy 2-3 rounds on their own for a satisfying yet light midday meal.
  • Pack leftovers (once cooled) for a delicious work or school lunch – they can be enjoyed cold or reheated.
• Garnishes and Dips:
  • Fresh Herbs: A sprinkle of fresh basil, oregano, or parsley just before serving adds a burst of freshness.
  • Red Pepper Flakes: For those who like a bit of heat.
  • Extra Parmesan: A final dusting of Parmesan cheese enhances the savory flavor.
  • Dipping Sauces: Offer a side of extra marinara sauce, garlic aioli, or even a pesto for dipping.

Additional Tips

1. Choosing the Right Eggplant: Opt for medium-sized globe eggplants. They should feel heavy for their size with smooth, shiny skin. Avoid eggplants with soft spots or bruises. Smaller, younger eggplants tend to have fewer seeds and a milder flavor.
2. Don’t Skip the Salting: This step is crucial. Salting (or “sweating”) the eggplant draws out excess moisture, which prevents the pizza rounds from becoming soggy. It also helps to remove any potential bitterness.
3. Sauce Selection Savvy: Use a thicker pizza sauce or marinara. A watery sauce will contribute to sogginess. If your sauce seems thin, you can simmer it on the stovetop for a few minutes to reduce and thicken it.
4. Cheese Choices for Perfection: Low-moisture mozzarella is key for that classic melt and stretch. Fresh mozzarella contains a lot of water and can make the eggplant pizzas wet. Don’t be afraid to mix cheeses – a bit of provolone or fontina can add lovely depth.
5. Topping Galore – Get Creative!:
   • Veggies: Pre-cook harder vegetables like bell peppers, onions, or mushrooms slightly before adding them as toppings, as the final baking time might not be enough to cook them through. Sun-dried tomatoes, artichoke hearts, and spinach (squeezed dry) are also great.
   • Proteins: Ensure any meat toppings like sausage or ground beef are fully cooked before adding. Mini pepperoni, cooked shredded chicken, or even prosciutto (added after baking) work well.
   • Herbs: Fresh basil is a classic, but try fresh oregano, thyme, or a sprinkle of Italian seasoning blend.
6. Achieving Crispier Edges: For slightly crispier eggplant bases, you can lightly dredge the salted and dried eggplant slices in a tiny bit of almond flour or fine cornmeal before the initial bake. Alternatively, broil them for the last 1-2 minutes of the final bake, watching very carefully to prevent burning.
7. Make-Ahead Potential: You can bake the eggplant slices (the initial bake) a day ahead. Store them in an airtight container in the refrigerator. When ready to serve, simply top them and proceed with the final bake. This cuts down on prep time significantly.
8. Storage and Reheating: Store leftover Eggplant Pizza Rounds in an airtight container in the refrigerator for up to 3-4 days. To reheat, the oven or a toaster oven at 350°F (175°C) for 10-15 minutes is best to maintain crispness. Microwaving will work but can make them softer.

FAQ Section

1. Q: Why do I need to salt the eggplant slices? Is this step really necessary?
   A: Yes, salting the eggplant (also known as “sweating”) is highly recommended. Eggplant naturally contains a lot of water. Salting draws out this excess moisture, which prevents your pizza rounds from becoming soggy and watery. It also helps to remove any slight bitterness that eggplant can sometimes have, leading to a better overall flavor and texture.
2. Q: My eggplant pizza rounds turned out a bit soggy. What did I do wrong?
   A: Sogginess can be due to a few factors: not salting and drying the eggplant sufficiently, using a watery sauce, or using fresh mozzarella which has high moisture content. Ensure you pat the eggplant very dry after sweating, use a thick sauce, and opt for low-moisture mozzarella. Also, don’t overcrowd the baking sheet, as this can steam the eggplant instead of roasting it.
3. Q: Are these Eggplant Pizza Rounds keto-friendly or low-carb?
   A: Yes, they are an excellent keto-friendly and low-carb alternative to traditional pizza! Eggplant is low in carbohydrates, and when paired with low-carb sauce, cheese, and suitable toppings, it fits perfectly into these dietary plans. Just be mindful of the carb content in your chosen marinara sauce and toppings.
4. Q: Are these gluten-free?
   A: Absolutely! As long as your pizza sauce and toppings are certified gluten-free (most naturally are, but it’s good to check labels, especially for processed meats like pepperoni or sausage), these eggplant pizza rounds are entirely gluten-free since the “crust” is made from eggplant.
5. Q: How can I make these more kid-friendly?
   A: Kids often love these as they are! To make them even more appealing, you can:
   • Let them help choose and add their favorite (kid-approved) toppings like mild pepperoni or black olives.
   • Use a slightly sweeter marinara sauce if they prefer.
   • Cut the eggplant into fun shapes with cookie cutters before baking (though this adds prep time).
   • Assure them it tastes just like “real” pizza – often, the familiar look and cheesy goodness win them over.
6. Q: Can I freeze Eggplant Pizza Rounds?
   A: While you can freeze them, the texture of the eggplant might change slightly upon thawing and reheating, potentially becoming a bit softer or more watery. For best results, freeze them after the initial bake of the eggplant slices (before adding sauce and toppings). Thaw in the refrigerator, then top and bake as directed. If freezing fully assembled and baked pizzas, cool them completely, wrap well, and freeze. Reheat from frozen in the oven until hot and bubbly.
7. Q: Can I use other vegetables as a base for mini pizzas like this?
   A: Yes! Zucchini slices (also salted and patted dry) work well, though they cook faster and can be more delicate. Portobello mushroom caps are another popular low-carb pizza base. Sweet potato rounds (not low-carb but delicious) can also be used, though they offer a different flavor profile.
8. Q: How do I prevent the toppings from making the eggplant soggy during the second bake?
   A: The initial bake of the eggplant helps create a slight barrier. Using a thick sauce and low-moisture cheese is key. If using very moist vegetable toppings (like fresh mushrooms or raw onions), consider sautéing them briefly beforehand to release some of their water before adding them to the pizzas. This reduces the amount of liquid released during the final bake.

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