Ingredients
Scale
- 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
- Prepare the Eggplant: Wash the eggplants thoroughly. Trim off the stem and bottom ends. Slice the eggplants crosswise into 1/2-inch thick rounds.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
- Serving Size: one normal portion
- Calories: 350